Spicy Thai Salmon

Ingredients for two people:

• Two portions of red salmon (each about the size of the palm of your hand)
• Chop the salmon pieces into about 1 inch cubes
• Half of a red pepper (chopped to about half-inch squares)
• Handful of roughly chopped celery leaves
• One clove of garlic (finely chopped)
• One finely chopped red birds-eye chilli (with or without seeds). Leave this out if you do not want a spicy dish
• About one index finger sized portion of ginger, thinly sliced length-wise
• One small stick of celery thinly sliced length-wise
• Two spring onions cut to index finger lengths and roughly chopped lengthwise
• One teaspoon (US teaspoons are slightly smaller so allow more) of sugar
• One teaspoon of Soya Bean paste (This is a brown paste)
• One teaspoon of light Soya sauce
• Two tablespoons (US tablespoons are slightly smaller so allow more) of vegetable oil for cooking the fish
• Half tablespoon of vegetable oil for frying the garlic and chilli
• One to two tablespoons of water (depending on the amount of sauce you want - start with one)

Recipe:

Stir-fry the fish for about 10 minutes on medium heat, until the fish has a lightly golden texture (do not over-cook the fish!)

When cooked remove from the pan and leave to drain.

Wipe the pan with a kithen towel to remove traces of fish residue and keep warm.

Reheat the pan with the remaining oil on a medium heat and fry the garlic (and chilli if desired) until tender and the garlic turns lightly golden.

Now add the red pepper and ginger and cook for a few more minutes. Add the remaining vegetables, soya bean paste, soya sauce and water. Bring up the heat to hot and cook for a further few minutes to reduce the sauce and allow the flavours to mix.

To serve:

Place the fish on a plate and evenly spoon the vegetable mix onto the fish. Pour the remainder or the sauce over the dish. Serve the fish with Thai Jasmine rice.

Enjoy!