Summary

Ingredients

• 450 g salmon fillet (s), peeled
• 2 tablespoon soy sauce, sweet
• 2 tablespoon tomato ketchup
• 1 teaspoon vinegar (rice wine vinegar)
• 1 tablespoon cane sugar (Demerara - cane sugar)
• 1 clove (s) garlic, crushed
• 4 tablespoon oil (corn oil)
• 450 g leek, finely chopped
• Chilli pepper (s), red, finely chopped, for garnish

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Instructions

1. Cut the salmon into portion-sized pieces with a sharp kitchen knife. Place the pieces in a flat, non-metallic bowl.
2. Mix the soy sauce, tomato ketchup, rice wine vinegar, sugar and garlic together. Pour the mixture over the salmon, turn gently and marinate for at least 30 minutes.
3. In the meantime, heat 3 tablespoons of corn oil in a large heated wok. Place the leek in the wok and fry over medium heat for about 10 minutes until crispy and tender. Carefully lift the leek out of the wok with a wok stir-fry and pour onto preheated serving plates.
4. Put the rest of the oil in the wok. Put the salmon and marinade in the wok and fry for 2 minutes. Lift the salmon from the wok onto the leek, garnish with finely chopped red chili peppers and serve immediately.