This recipe is so quick and easy, I couldn’t quite believe how good it tasted the first time around! Forget overly sweet shop bought stir fry sauces, this can be made with just three ingredients and packs a punch in taste.
An incredibly versatile meal, you can pretty much swap anything in and out to go with the fish, or even try the marinade with pork or chicken. I’d previously been using pork for this dish until the melt in the mouth salmon won me over.
Stir fried honey soy salmon | Serves 2 | 20 mins approx.
- 1 tbsp. soy sauce
- 1 tbsp. honey
- 1 tbsp. Chinese five spice
- 2 salmon fillets
- 1 red pepper
- 1 pack sugar snap peas
- Dried chilli flakes
- Jasmine rice – to serve
- Combine the soy sauce, honey and five spice in a large bowl. I like to add a pinch of chilli flakes here for a little kick. Add the salmon fillets, ensuring they are well covered in the marinade.
(Optional: If you have the time, try leaving the fillets to marinate in the fridge for an hour)
- Heat a small amount of oil in a wok and transfer the salmon fillets over onto a medium heat, holding back any excess marinade. Fry on one side for a few minutes, before turning over.
- Whilst the salmon is frying, chop the pepper into strips and toss into the pan with the sugar snap peas.
- Pour over the excess marinade, adding a splash of extra soy sauce if needed, and stir through until the pepper has softened.
- Arrange the vegetables as a bed in a serving bowl and top with the salmon fillet.
- Serve with jasmine sticky rice – I tend to use the microwave pouches and it works pretty well! Voila.
Let me know if you give it a try!