This is one of my favourites! It is a little faffy – if you don’t know how to segment a lemon like me!
- fresh boneless salmon fillets
- 2 tsp salt
- 4 tbsp groundnut oil, vegatable or olive will be OK
- 1 tbsp finely chopped fresh ginger
- 1 tsp sugar
- 1 tbsp lemon zest
- 1 whole lemon, peeled, segmented ( I don’t have a video, but here is a random one! https://www.youtube.com/watch?v=sTqYfenCaM0)
- 2 tsp sesame oil
- Salt and freshly ground black pepper
- Basmati rice, 2 cups of water, to one cup of rice – Or follow instructions on pack
Cut the salmon into chunks. Sprinkle salt over the salmon and set aside for 20-30 minutes.
Heat a wok or large frying-pan over a high heat until it’s hot. Add three tablespoons of the oil. When very hot and slightly smoking, turn the heat down to medium and add the salmon chunks.
Fry the salmon for about two minutes, then gently turn over and fry until the salmon strips are golden-brown on both sides. Take care not to break them up.
Carefully remove the cooked salmon chunks and drain on kitchen paper. Wipe the wok clean with kitchen paper.
Reheat the wok and add the remaining oil. Add the ginger and stir-fry for 20 seconds, then add the sugar, lemon zest, lemon segments, salt and freshly ground black pepper and stir-fry gently for 1-2 minutes.
Return the salmon to the wok and gently mix with the lemon mixture for one minute.
Add the sesame oil and give the mixture a gentle stir.
Service with rice, and a little spring onion.