Ingredients
· 2 salmon fillets
· 2 tbsp cornflour
· 1 tbsp oil
Sauce:
· 5 tbsp honey
· 2 tbsp GF soy sauce
· 2 tbsp GF oyster sauce
· 1 tbsp GF sesame oil
· 2 garlic cloves crushed
· 10g fresh ginger, minced
· 1 red chilli, finely sliced
Method
1. Add the honey, soy sauce, oyster sauce, sesame oil, garlic, ginger, and chilli to a bowl and mix well until smooth and glossy.
2. Coat the salmon fillets evenly in the cornflour, shaking off any excess.
3. Heat a large non stick pan over medium to high heat and add the oil. Pan fry the salmon for 2 to 3 minutes on each side until golden and crisp.
4. Pour the sauce into the pan and let it bubble. Cook for 1 to 2 minutes, turning the salmon and spooning the sauce over until it's sticky, glossy, and the salmon is cooked through. If the sauce starts getting too bubbly turn down.
5. Dish it up with rice and tenderstem, then spoon over plenty of the sticky sauce.
