Salmon – Asian – Sweet and Sour

Buy fresh salmon without skin as fillet. Cut into 2-3 cm thick strips. The strips should be the size of a sugar snap pea, season a little bit with salt.

Clean the vegetables and cut them into very fine, even strips. Cut the spices ginger, garlic and shallot into very small cubes.

Before starting to cook, be sure to place all ingredients within reach of the wok.

Open bottles beforehand and have jars ready, because the cooking process must not exceed 3-4 min, otherwise the salmon will fall apart.

Then heat sesame oil in wok or frying pan with high rim until it smokes slightly. Add salmon first, then add vegetables and spices. Constantly move the ingredients with a spoon.

Finally add clear soup or possibly fish stock, season with lime juice and a little vinegar and serve with basmati rice.

If you want it spicy, season additionally with chili peppers or possibly take the double mass of chili sauce.

Season the salmon strips only lightly with salt, as the soy sauce is quite salty.

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Tip: Always use aromatic spices to refine your dishes!

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