Hoisin Salmon

Slather the salmon with 3 tbsp of hoisin. Heat a large wok and cook the salmon for 3 mins on each side, or until just cooked through. Remove and cover with foil on a plate.
Chuck the pack choi and chopped spring onions in a pan with a splash of water and stir-fry for 2 mins to wilt. Stir in the remaining hoisin and 2 tbsp of water, and bubble for 3 mins to thicken. Serve the fish with the vegetables, steamed rice and a scattering of shredded spring onions. Easy!

15 mins

4 serving

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