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1. In a small bowl, whisk together the light soy sauce, dark soy sauce, Shaoxing rice wine, honey, sesame oil, and cornstarch until fully combined. Set the sauce aside.
2 tbsp Light soy sauce,
1 tbsp Dark soy sauce,
1 tbsp Shaoxing rice wine,
1 tsp Sesame oil,
1 tsp Honey,
1 tsp Cornstarch
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2. Pat the salmon chunks very dry with paper towels — this ensures a good sear. Season lightly with a pinch of salt.
400 g Salmon fillet, skin removed, cut into 4cm chunks
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3. Heat a wok or large non-stick skillet over high heat until smoking. Add half the neutral oil, then carefully add the salmon chunks in a single layer. Sear without moving for 1.5–2 minutes until golden, then gently flip and sear the other side for 1 minute. The salmon should be just cooked through. Remove to a plate and set aside.
400 g Salmon fillet, skin removed, cut into 4cm chunks,
1 tbsp Neutral oil (e.g. vegetable or sunflower)
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4. Return the wok to high heat and add the remaining neutral oil. Add the ginger and stir-fry for 30 seconds until fragrant, then add the garlic and cook for a further 10 seconds.
1.5 tbsp Fresh ginger, peeled and finely grated,
3 clove Garlic cloves, thinly sliced,
1 tbsp Neutral oil (e.g. vegetable or sunflower)
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5. Add the pak choi cut-side down and let it char slightly for 1 minute, then toss and stir-fry for another 1–2 minutes until the leaves are wilted and the stems are just tender but still have a bite.
2 piece Pak choi, halved lengthways
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6. Pour the sauce into the wok and let it bubble and thicken for 30 seconds, stirring to coat the pak choi. Gently return the seared salmon to the wok and toss everything together carefully so the salmon doesn't break apart. Cook for 30 seconds just to heat through and glaze.
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7. Divide steamed jasmine rice between two bowls. Spoon the salmon and pak choi stir-fry over the rice. Scatter sliced scallions and toasted sesame seeds over the top and serve immediately.
2 piece Scallions, thinly sliced,
1 tsp Toasted sesame seeds (garnish),
1 cup Steamed jasmine rice, to serve
