Salmon Bites In Xo Onion Sauce

2 salmon fillets, skin removed and cut into large chunks
1/2 onion, finely sliced
1 red chilli, finely sliced
2 cloves garlic, finely chopped
Handful sugar snap peas
Fresh coriander, to garnish
Vegetable oil, for stir frying

The XO Sauce
4 tablespoons XO sauce
1 tablespoon oyster sauce
2 tablespoons sweet chilli sauce
1 tablespoon light soy sauce
100ml chicken stock or fish stock

PREPARATION

1. Remove the skin from the salmon by holding one end firmly and sliding your knife between the flesh and skin in long, smooth strokes. Cut into large, even chunks.
2. Mix XO sauce, oyster sauce, sweet chilli sauce and light soy in a bowl. Stir in the stock to loosen. Set aside.

COOKING

1. Heat a wok until smoking hot. Add a small drizzle of oil and stir fry the onion briefly until slightly softened but still crisp.
2. Add garlic and red chilli and cook for a few seconds until fragrant. Remove the aromatics from the wok and set aside.
3. Add a little more oil and allow it to heat fully. Place the salmon pieces in a single layer and sear briefly without moving them too much. Turn carefully to colour the other side. Remove once lightly sealed.
4. Stir fry the sugar snap peas briefly.
5. Pour in the XO sauce mixture and bring to a vigorous boil.
6. Return the salmon and cooked aromatics to the wok. Gently fold together so the salmon remains intact.
7. Cook for 1 to 2 minutes until the sauce thickens slightly and coats the fish.
8. Serve immediately, garnished with fresh coriander.

School of Wok Tips

• Always cook fish at high heat to prevent sticking.
• Do not move the salmon too early or it will break apart.
• Remove the fish before the sauce stage to control doneness.
• XO sauce is intense, so balance it with stock and sweet chilli.

FAQs

What is XO sauce?
A Cantonese condiment made from dried scallops, dried shrimp and chilli, known for deep savoury flavour.

Can I use frozen salmon?
Yes, but fully defrost and pat dry before cooking.

How do I stop salmon breaking in the wok?
Use high heat, minimal movement and fold gently at the end.