Salmon San Choy Bow

Ingredients

2 Tassal Tasmanian salmon fillets, skin off
1 tbsp olive oil
1 bunch spring onions, finely chopped
200g water chestnuts, chopped
100g bean sprouts
1 Tbsp Kecap Manis
1 Tbsp sweet chilli sauce
1 bunch coriander leaves
8 iceberg lettuce leaves
Fried shallots, to serve
Lime wedges, to serve

Chop salmon fillets into a fine dice. Heat oil in a non-stick pan or wok over a medium heat. Add the salmon and spring onions to frying pan and sauté for 3 minutes, stirring frequently. Add the water chestnuts, Kecap Manis and sweet chilli sauce to the pan and stir-fry for 1 minute. Toss through the bean sprouts. Serve the cooked salmon mixture in small lettuce cups, garnished with fried shallots and a wedge of lime.