salmon and garlic chives
1 min readWe hope this will become one of your go-to stir-fries as it is deliciously complex in flavour yet stunningly simple to make. Succulent nuggets of salmon swim among aromatic blades of garlic chives, while the final lick of dark soy sauce gives the whole dish a sense of luxury. Garlic chives are widely used in East Asian cooking and taste more like garlic than chives. Spring onions or baby leeks would also work well.
Serves 2240g skinless salmon fillet, cut into cubes 1 tbsp vegetable oil 100g garlic chives, cut into 5cm lengths 12 tbsp dark soy sauce steamed jasmine rice, to serve for the marinade 34 tsp finely diced ginger 14 tsp granulated sugar pinch salt 1 tsp cornflour 2% tsp light soy sauce tsp vegetable oil 1 Put the salmon in a bowl, add the marinade ingredients and 1/2 teaspoon water and mix to combine.
Set aside. 2 Heat 1/2 tablespoon oil in a wok over a high heat and stir-fry the chives for 30 seconds until just soft- ened, being careful not to let them char. Remove from the wok and set aside.
Reheat the wok and add the remaining oil. Add the salmon in a single layer and sear for 2 minutes until the pieces lift off the bottom of the wok without too much sticking. Stir-fry for a further 2 minutes until the pieces are slightly singed on all sides. 4 Return the chives to the wok, add the soy sauce, and toss until the sauce is evenly distributed. Serve with steamed rice.
