Recipe: Appetizing Chinese 5-Spice Salmon Stir-fry

Chinese 5-Spice Salmon Stir-fry. Add Our Chinese Five Spice Blend To Spice Up Your Meals. This isn't a genuine Chinese stir fry, it's the kind of thing you make up as you go along depending on what's in the fridge so add more pepper, less onion, cabbage instead of spinach, peanuts instead of cashews, noodles instead of rice. This isn't a genuine Chinese stir fry, it's the kind of thing you make up as you go along depending on what's in the fridge so add more pepper, less onion, cabbage instead of spinach, peanuts instead of cashews, noodles instead of rice.

Add the coconut aminos, lemon juice and grated lemon zest and stir fry briefly. Add ⅓ of the spring onions (shallots) and coriander (cilantro) into the sauce, stir and mix well. Other great garnishes are scallions and a bit of crushed red pepper for spice. You can have Chinese 5-Spice Salmon Stir-fry using 17 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Chinese 5-Spice Salmon Stir-fry

1. Prepare 2 of salmon steaks.
2. Prepare of Sesame oil.
3. It's of Chinese 5-spice.
4. You need 1 or 2 of red or yellow peppers, sliced.
5. Prepare 1 or 2 of red onions, finely sliced.
6. It's 1 or 2 of carrots, peeled and cut into thin batons.
7. You need 1 knob of fresh ginger, grated.
8. You need 1 or 2 cloves of garlic, finely sliced.
9. Prepare 2 helpings of cooked basmati rice.
10. You need 1 handful of cashew nuts, roasted and salted.
11. You need 1 of squirt of lemon grass paste, if you have it.
12. It's 1 of tiny bit of shrimp paste, if you have it.
13. You need 2 handfuls of baby spinach, roughly chopped.
14. You need of Thai fish sauce.
15. It's 4-6 tablespoons of soy sauce.
16. It's of juice of half a lemon and wedges for serving.
17. Prepare of fresh mint, chopped.

Tips for making Chinese Five-Spice Chicken Stir-Fry: I served this with some egg noodles and some spring onions but would be lovely with a stir fry too. Coat fillets with olive oil and place skin-side down in large baking dish. Sprinkle fillets with five-spice powder, sugar, lime peel, lime juice, garlic powder, red pepper flakes, and salt and pepper. Fold and seal around the salmon.

Chinese 5-Spice Salmon Stir-fry instructions

1. Preheat the grill. Put the salmon steaks in a grill pan, I line it with foil to save washing up. Drizzle some sesame oil over the top and sprinkle generously with the 5-spice mixture. Place under a hot grill until crisp on the top and just cooked inside. This will only take 6 to 10 minutes..
2. Once the salmon is cooked, flake it into chunks and peel off and discard the skin, pour over a little shake of soy sauce and lemon juice and set aside..
3. Start to fry all the vegetables, if you have a wok you can probably do them all in one go, in a frying pan it might be better to do them in batches. Don't fry for too long, everything needs to keep some crispness and texture. When the peppers are just beginning to char at the edges, add the ginger, garlic, lemon grass and shrimp paste. Stir until you can smell the fragrances, then tip the vegetables on to a plate..
4. Quickly return the pan to the heat and fry the cooked rice and the cashews, then return the vegetables to the pan, stir in the chopped spinach, add 2 or 3 teaspoons of fish sauce, depending on how much you like it, and 3 to 4 tablespoons of soy sauce. Stir until the spinach has wilted then add the salmon chunks and the juice of half a lemon. Taste. Add more soy sauce or lemon juice to taste..
5. Serve piled in bowls, topped with fresh mint..

Leave to marinade for as long as you can in the fridge. Put the foil parcel on a baking tray in oven. Meanwhile I make noodle stir fry which whatever veggies I have. Stir fry the tofu in a hot pan with the spring onions, peppers and mushrooms until crisp (or chicken until it is cooked). Add the salmon strips and turn gently to coat.