This is a quick, low joule main course with a fusion of flavours to delight the palate.


  • 4 salmon portions (skin on)

  • .5 teaspoon sea salt

  • teaspoon brown sugar

  • 2 teaspoons plain flour

  • 4 tabs peanut oil

  • 1 white onion (halved and sliced thinly into crescents)

  • 2 cloves garlic (chopped finely)

  • 2 tabs finely chopped fresh green ginger

  • 2 large carrots sliced into julienne strips

  • 2 cups shredded sugar loaf cabbage

  • 4 baby buk choy (washed and cut into halves lengthways)

  • 1 tabs oyster sauce

  • one third cup of fish or vegetable stock


  • 1.

    Mix the sea salt, brown sugar and plain flour in a small bowl. Coat each side of the salmon portions with this mix.

  • 2.

    Heat 2 tabs of the peanut oil in a frypan until moderately hot. Place the salmon portions into the pan with the 'no-skin' side down. Fry for a minute or two until golden and crusty. Turn salmon portions to the skin-side and cook on a lower heat until cooked through (4 to 6 minutes) Set aside with a lid on while you stir fry the vegetables.

  • 3.

    In a wok, heat the remaining 2 tabs peanut oil until hot.

  • 4.

    Add the onion, garlic, ginger and carrot and stir fry until onion is transluscent.

  • 5.

    Add the cabbage and baby buk choy stirring through to mix with the other wok contents.

  • 6.

    Add the oyster sauce and stock and steam the vegetables. The liquid will disappear in a few minutes. Then the vegetables are ready to serve. they should still be a nice bright green and crunchy. Don't overcook.

  • 7.

    Plate up with the stir fry vegetables piled into the centre of the plate and serve with the salmon portion (side with no skin facing upwards). if you wish you can remove the skin on the other side before serving.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 299kj
  • Fat Total 19g
  • Saturated Fat 4g
  • Protein 26g
  • Carbohydrate 5g
  • Sugar 1g
  • Sodium 151mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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I like to buy the salmon portions with the skin on one side. I find that when the salmon is cooking the skin tends to hold the portion together better. If the skin gets a little bit over brown in cooking it can be removed prior to serving.

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