Salmon Asian style à la Gabi

Ingredients for 4 servings:

• 600 g salmon fillet(s), cut into bite-sized pieces
• 2 tsp lemon juice
• Salt and pepper, black from the mill
• 3 tbsp rapeseed oil
• 4 cm ginger, fresh, peeled, very finely diced
• 1 medium onion(s), very finely diced
• 1 garlic clove(s), very finely diced
• 1 chili pepper(s), red, pitted, very finely chopped
• 500 g Chinese cabbage without midrib, cut into strips
• 100 ml vegetable stock
• 200 ml coconut milk, unsweetened
• Soy sauce, light

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

Drizzle the salmon with lemon juice and season with salt and pepper. Heat 1.5 tablespoons of oil in a wok and fry the salmon for 1 minute. Remove with a slotted spoon and set aside. Add the remaining oil to the wok and heat. Fry the ginger, onion, chili, and Chinese cabbage for 2-3 minutes, stirring constantly. Pour in the vegetable stock and coconut milk, bring to a boil, and simmer for 1 minute. Add the salmon pieces to the vegetables, cover, and heat until hot. Season with soy sauce, salt, and pepper. Serve with fragrant rice.