Serve this quick, easy and delicious Asian dish with steamed rice.
300 grams boneless salmon fillet, cubed (Prosser, Shop 30, Meat Hall)
salt flakes, coarsely cracked black pepper (Tina’s Gourmet Deli, Shop 33-35, Dairy Hall)
⅓ cup cashews (53° East Nut Shop, Shop 6, F Shed)
2 tbsp peanut oil (Garden Organics, Stall 71-76, I Shed)
2 cloves garlic, crushed (George’s Fruit & Veg, Stalls 9-14, H Shed)
3cm piece fresh ginger, peeled and cut into julienne (George’s Fruit & Veg, Stalls 9-14, H Shed)
2 tsp black pepper sauce
1 tbsp water
300 grams baby gai lan (George’s Fruit & Veg, Stalls 9-14, H Shed)
1 small carrot, cut into julienne (George’s Fruit & Veg, Stalls 9-14, H Shed)
1 tbsp mirin (Garden Organics, Stall 71-76, I Shed)
fresh coriander, to garnish (George’s Fruit & Veg, Stalls 9-14, H Shed)
Season salmon with salt and a generous amount of cracked black pepper, and set aside for around 20 minutes.
Meanwhile, dry-fry cashews in a hot wok over medium heat, stirring constantly, until golden-brown. Set aside.
After salmon has been marinated for 20 minutes, heat 1 tablespoon of the peanut oil in a frypan over medium heat and fry salmon until golden-brown and cooked through. Set aside.
Heat remaining tablespoon of oil in a wok over medium heat and stir-fry garlic and ginger for around 2 minutes or until fragrant. Turn the heat down to medium-low and add the black pepper sauce. Cook, stirring, for about 1 minute, then add the water.
Turn heat up to high and stir in the gai lan and carrot, adding a pinch of salt to taste. Stir-fry until the gai lan is just wilted.
Return salmon to the pan and stir to combine. Drizzle with mirin.
Serve immediately with steamed rice, sprinkled with cashews and fresh coriander.