500 g salmon filet
1 tablespoon salt
1/2 teaspoon ground pepper
3 tablespoons sunflower oil
1 red pepper
1 red chili pepper
1 spring onion
Sweet and Sour Sauce
1 clove garlic
1 1/2 tablespoons oyster sauce
2 tablespoons brown sugar
1 tablespoon fish sauce
2 tablespoons white wine vinegar
2 tablespoons tomato puré
Season the salmon with salt and pepper.
Cut the onion, red pepper and tomatoes into 1,5 cm cubes.
Finely chop the chili pepper and the spring onion.
Heat the oil in a wok and fry the salmon quickly on both sides on high heat. The salmon should be a bit raw in the middle. Remove the salmon from the wok and keep it warm.
Add the ingredients for the sauce to the wok, stir until all the ingredients have mixed well. Add the onion, red pepper and chili pepper. Stir fry until the vegetables have turned a bit soft. Add the tomatoes and stir fry for a few more minutes.
Serve the salmon with the sweet and sour sauce, rice and sprinkle the spring onion over just before serving.