Fried salmon with leek

Ingredients for 4 servings:

• 450 g salmon fillet(s), skinned
• 2 tbsp soy sauce, sweet
• 2 tbsp tomato ketchup
• 1 tsp vinegar (rice wine vinegar)
• 1 tbsp cane sugar (Demerara cane sugar)
• 1 garlic clove(s), crushed
• 4 tbsp oil (corn oil)
• 450 g leek, finely chopped
• n. B. Chili pepper(s), red, finely chopped, for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the salmon into portion-sized pieces using a sharp kitchen knife. Place the pieces in a shallow, non-metallic bowl. Whisk together the soy sauce, tomato ketchup, rice wine vinegar, sugar, and garlic. Pour the mixture over the salmon, toss gently, and marinate for at least 30 minutes. Meanwhile, heat 3 tablespoons of corn oil in a large, heated wok. Add the leeks to the wok and stir-fry over medium heat for about 10 minutes, until crisp and tender. Carefully remove the leeks from the wok using a stir-fry spoon and place them on warmed serving plates. Add the remaining oil to the wok. Add the salmon and marinade to the wok and stir-fry for 2 minutes. Remove the salmon from the wok onto the leeks, garnish with finely chopped red chilies, and serve immediately.