Learn . Laugh . Eat

Salmon Bites In XO Onion Sauce

Prep: 20 minutes

Cook: 10 minutes

XO sauce adds unforgettable flavour that matches the texture of salmon. Don't miss this recipe if you like sweet and chilli dishes.

  • 1 onion
  • 3 garlic cloves
  • 2 large fresh red chillies
  • a small handful of coriander
  • 500g salmon fillet, skin off and pinboned (ask your fishmonger to do this for you)
  • 300g sugar snap peas
  • 2 tablespoons vegetable oil

The Sauce

  • 4 tablespoons XO sauce
  • 2 tablespoons light soy sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons sweet chilli sauce
  • 200ml chicken or fish stock

Preparation

  • Finely slice the onion, garlic and chilli. Roughly chop the coriander.

  • Cut the salmon into large 1–2cm bite-sized pieces. Mix all the sauce ingredients together in a small bowl.

Build Your Wok Clock

  • Place your sliced onion at 12 o’clock, then arrange the garlic, chilli, sugar snap peas, salmon, sauce bowl and coriander clockwise around your plate.

Cooking

  • Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking-hot.

  • Add the onion, garlic and chilli and stir-fry for 30 seconds until lightly browned, then add the sugar snap peas and stir-fry for a further minute until the peas are slightly coloured.

  • Transfer the ingredients from the wok to a bowl, add a further 1 tablespoon of oil to the wok and return to smoking point. Allow to smoke for 5 seconds to ensure the wok is hot enough for the fish to sear well without sticking, then add the salmon. Stir fry for 1–2 minutes until the salmon is browned on all sides.


  • 1 onion
  • 3 garlic cloves
  • 2 large fresh red chillies
  • a small handful of coriander
  • 500g salmon fillet, skin off and pinboned (ask your fishmonger to do this for you)
  • 300g sugar snap peas
  • 2 tablespoons vegetable oil

The Sauce

  • 4 tablespoons XO sauce
  • 2 tablespoons light soy sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons sweet chilli sauce
  • 200ml chicken or fish stock

Preparation

  • Finely slice the onion, garlic and chilli. Roughly chop the coriander.

  • Cut the salmon into large 1–2cm bite-sized pieces. Mix all the sauce ingredients together in a small bowl.

Build Your Wok Clock

  • Place your sliced onion at 12 o’clock, then arrange the garlic, chilli, sugar snap peas, salmon, sauce bowl and coriander clockwise around your plate.

Cooking

  • Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking-hot.

  • Add the onion, garlic and chilli and stir-fry for 30 seconds until lightly browned, then add the sugar snap peas and stir-fry for a further minute until the peas are slightly coloured.

  • Transfer the ingredients from the wok to a bowl, add a further 1 tablespoon of oil to the wok and return to smoking point. Allow to smoke for 5 seconds to ensure the wok is hot enough for the fish to sear well without sticking, then add the salmon. Stir fry for 1–2 minutes until the salmon is browned on all sides.

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