- 450g/1lb fresh boneless salmon fillet
- 2 tsp salt
- 4 tbsp groundnut oil
- 1 tbsp finely chopped fresh ginger
- 1 tsp sugar
- 1 tbsp lemon zest
- 1 whole lemon, peeled, segmented
- 2 tsp sesame oil
- salt and freshly ground black pepper
- basmati rice, cooked according to packet instructions, to serve
- Cut the salmon into 2.5cm/1in wide strips. Sprinkle the salt evenly over the salmon strips and set aside for 20 minutes.
- Heat a wok or large frying-pan over a high heat until it's hot. Add three tablespoons of the oil. When very hot and slightly smoking, turn the heat down to medium and add the salmon strips.
- Fry the salmon without stirring for about two minutes, then gently turn over and fry until the salmon strips are golden-brown on both sides. Take care not to break them up.
- Carefully remove the cooked salmon strips with a slotted spoon and drain on kitchen paper. Wipe the wok clean with kitchen paper being careful not to burn yourself.
- Reheat the wok and add the remaining oil. Add the ginger and stir-fry for 20 seconds, then add the sugar, lemon zest, lemon segments, salt and freshly ground black pepper and stir-fry gently for 1-2 minutes.
- Return the salmon to the wok and gently mix with the lemon mixture for one minute.
- Add the sesame oil and give the mixture a gentle stir.
- To serve, remove the salmon and lemon slices from the wok and place onto a warm serving plate with a spoonful of cooked rice alongside.