Asian Style Salmon À La Gabi
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 5 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g salmon fillet (s), cut into bite-sized pieces
- 2 teaspoons lemon juice
- Salt and pepper, black from the mill
- 3 tablespoon rapeseed oil
- 4 cm ginger, fresher, peeled, very finely diced
- 1 medium onion (s), very finely diced
- 1 garlic clove (s), very finely diced
- 1 chilli pepper (s), red, pitted, very finely chopped
- 500 g Chinese cabbae without central rib, cut into strips
- 100 ml vegetable stock
- 200 ml coconut milk, unsweetened
- Soy sauce, light
Print Recipe
Pin Recipe Instructions
- Drizzle the salmon with lemon juice and season with salt and pepper. Heat 1.5 tablespoons of oil in a wok and fry the salmon in it for 1 minute, remove with a slotted spoon and set aside.
- Pour the remaining oil into the wok and heat it up. Fry the ginger, onion, chilli and Chinese cabbage for 2 - 3 minutes, stirring constantly. Pour in the vegetable stock and coconut milk, bring to the boil and simmer for 1 minute.
- Place the salmon pieces on top of the vegetables and cover and let them get hot. Season with soy sauce, salt and pepper.
- Serve with fragrant rice.
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