Hoisin Salmon
- 4 x 140g salmon fillets (skin-on)
- 6 tbsp hoisin sauce
- 600g pak choi, trimmed, whites sliced
- 6 spring onions, 4 chopped, 2 shredded
- 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