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Ingredients
- 1 tbsp fresh grated ginger
- 3 garlic cloves, minced
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1 salmon fillet (approx 400g), pin-boned and scaled
- 1 tbsp vegetable oil
- 3 heads of pak choi, halved
- 1 fresh red chilli, sliced
- 1 lime, halved
- In a mixing bowl, combine the grated ginger, minced garlic, soy sauce, honey, sesame oil and rice vinegar. Mix well. Place the salmon fillet in a shallow dish and pour the marinade over it. Make sure the salmon is coated evenly. Cover the dish and let it marinate in the refrigerator for at least 30 minutes. You can marinate it longer for more flavour, even up to 24 hours if you have time.
- While the salmon is marinating, prepare the rest of the ingredients. Slice the fresh red chilli and set it aside. Cut the lime into halves for garnish.
- Heat the vegetable oil in a large frying pan over medium-high heat. Remove the salmon from the marinade, allowing any excess marinade to drip off. Place the salmon fillet in the hot pan, skin side down. Cook for about five minutes on each side, or until the salmon is cooked to your desired level of doneness. The cooking time may vary, depending on the thickness of the fillet.
- While the salmon is cooking, add the sliced pak choi to the pan. Fry them for three minutes, until they start to soften. Once the salmon is cooked and the pak choi is tender, remove everything from the pan.
- To serve, place the cooked salmon fillet on a plate, arrange the pan-fried pak choi around the salmon and sprinkle the sliced red chilli over the top. Garnish with lime.
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