Summary

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

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Instructions

1. Drizzle the salmon with lemon juice and season with salt and pepper. Heat 1.5 tablespoons of oil in a wok over medium-high heat and fry the salmon for 1 minute. Remove with a slotted spoon and set aside.
2. Pour the remaining 1.5 tablespoons of oil into the wok and heat over medium-high heat. Fry the ginger, onion, red chilli pepper, and Chinese cabbage for 2-3 minutes, stirring constantly.
3. Pour in the vegetable stock and coconut milk. Bring to a boil over medium-high heat, then reduce heat to medium and simmer for 1 minute.
4. Place the salmon pieces on top of the vegetables. Cover the wok and heat for 2 minutes until the salmon is heated through.
5. Season with soy sauce, salt, and pepper to taste.
6. Serve with fragrant rice.