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Japanese salmon stir-fry
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Genius stir-fry bursting with fresh, healthy ingredients - a must try!
Ingredients:
  • 500 g skinless salmon fillets, cut into chunks
  • 31.50 gm soy sauce, reduced salt
  • 2 bunches broccolini, cut into 3cm pieces
  • 1 medium brown onion, cut into wedges
  • 1 large red capsicum, sliced
  • 9.20 gm sunflower oil
  • 2 tsp sesame oil
  • 20.00 ml fresh ginger, grated
  • 20.00 ml rice wine vinegar
  • 20.00 ml mirin
  • 24.00 gm sesame seeds, toasted
Instructions:
  • Mix together the salmon and 2 teaspoons of soy sauce in a bowl, then let it sit for a moment.
  • - Preheat a wok or large frying pan over high heat. - Add broccolini and ¼ cup (60ml) water, then cook with the lid slightly tilted for 3-4 minutes until the water evaporates and the broccolini turns vibrant green and tender. - Remove the broccolini from the wok and set it aside.
  • In a hot wok, sauté onion and capsicum until just tender with ¼ cup (60ml) water. Cover partially and cook for 3-4 minutes until the water evaporates. Then, take out the vegetables from the wok.
  • Preheat wok on high heat, add half of the oils, and heat for 30 seconds. Stir-fry half of the salmon for 1-2 minutes until seared, then transfer to a plate. Repeat with the remaining salmon and oils. Combine all the salmon in the wok with ginger and toss to coat. Add vegetables, vinegar, mirin, and the rest of the soy sauce. Stir-fry until hot and combined. Serve sprinkled with sesame seeds.

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