Sweet Chilli and Basil Salmon Stir-fry
- Step 1
Heat the olive, chilli and sesame oils together in a large frying pan or wok over a high heat and stir fry the garlic and vegetables for 3–4 minutes. Remove vegetables and set aside.
- Step 2
Return the wok to the heat and add the salmon pieces to the wok and pour over the sweet chilli sauce. Toss Tassal Hot Smoked Salmon Flakes in the sauce until sauce is sticky and begins to darken in colour.
- Step 3
Add the basil leaves and vegetables and heat through. Garnish with sliced red chilli and serve with steamed rice.
- 300g Tassal Hot Smoked Salmon Flakes
- 2 tsp olive oil
- 1 tsp chilli oil
- ½ tsp sesame oil
- 1 clove garlic, crushed
- 800g Asian vegetables (buk choy, broccolini,snow peas, sugar snap peas, asparagus spears)
- 1 cup sweet chilli sauce
- ½ cup Vietnamese basil leaves
- 1 red chilli, sliced, to serve