| Servings |
servings
|
Ingredients
- 1 pound Salmon Fillet skinned (or tenderloin of beef)
- 2 tablespoons Sweet Soy Sauce
- 2 tablespoons Tomato Catsup
- 1 teaspoon Rice Wine Vinegar
- 1 tablespoon Demerara Sugar
- 1 clove Garlic crushed
- 4 tablespoons Corn Oil
- 1 pound Leeks thinly shredded
- Red Chilies finely minced, to garnish
Ingredients
|
Instructions
- Using a sharp knife, cut the salmon into slices. Place the slices of salmon in a shallow nonmetallic dish.
- Mix together the soy sauce, tomato catsup, rice wine vinegar, sugar, and garlic.
- Pour the mixture over the salmon, toss well, and leave to marinate for about 30 minutes.
- Meanwhile, heat 3 tablespoons of the corn oil in a large preheated wok.
- All the leeks to the wok and stir-fry over a medium high heat for about 10 minutes, or until the leeks become crispy and tender.
- Using a draining spoon, carefully remove the leeks from the wok and transfer to warmed serving plates.
- Add the remaining oil to the wok. Add the salmon and the marinade to the wok and cook for 2 minutes. Spoon over the looks, garnish, and serve immediately.
Share this Recipe