Chili salmon with pak choi

Ingredients for 1 servings:

• 1 salmon fillet(s) without skin
• 1 pak choi, as small as possible
• Oil for frying and stewing
• salt and pepper
• 70 ml vegetable stock
• 2 tbsp chili sauce (sweet chili sauce)
• 1 tsp fish sauce
• 1 garlic clove(s), very finely diced
• some ginger, grated
• 1 lemon wedge(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Asian spiced

Heat oil in a pan and cook the salmon fillet for about six minutes, depending on its thickness. Remove the fish from the pan and season with salt and pepper. Add the garlic, ginger, sweet chili, and fish sauce to the pan over residual heat (careful: it burns easily!) and sauté briefly. Toss the salmon in the sauce on all sides. At the same time, heat oil in a second pan. Halve the washed, well-dried pak choi lengthwise and fry in the hot oil over low heat. Pour in the stock, cover, and sauté for about three to five minutes until al dente. Remove the vegetables from the stock, season with salt and pepper, and serve with the salmon and lemon.