Stir fried Salmon with Ginger Soy & Sesame


Ginger, soy, & sesame sauce

  • 25g fresh ginger
  • 2 cloves garlic
  • 1 small red chilli
  • 80g caster sugar
  • 1 spring onion (cut 1cm rounds)
  • 200ml light soy sauce
  • 1 tsp sesame oil


  • Finely chop ginger, garlic & chilli.
  • Stir together with the other ingredients

Stir fry ingredients

  • 200g fresh salmon cut into 3cm chunks
  • 6 button mushrooms (quartered)
  • 1 zucchini (sliced into 1cm rounds)
  • 6 cherry tomatoes (whole)
  • Eggplant (6 cubes 2cm)
  • 1 bunch bok choy (separated leaves)
  • ½ cup oil for frying
  • Garnish: coriander, toasted sesame seeds, lemon or lime cheek


  • In a wok heat oil till smoking hot
  • Quickly stir fry salmon till evenly browned (approx. 40 seconds)
  • Remove salmon and set aside
  • Keeping the wok hot add eggplant, mushroom, zucchini & stir fry
  • Add sauce & bring to boil
  • Add cherry tomatoes, bok choy & salmon 
  • Gently mix and serve

Garnish with fresh coriander, toasted sesame & lemon, or lime cheek

Serve with steamed rice

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