Asian recipes Fish Main course

Salmon with stir-fried courgette and oyster sauce


  • 2 x 150g salmon fillets
  • Salt and pepper
  • 2 tsp groundnut oil
  • 1 garlic clove, finely chopped
  • 1 tbsp ginger, grated
  • 1 small red onion, sliced
  • 1 red chilli, sliced
  • 1 large courgette, sliced*
  • 200ml boiling water
  • 1 tbsp oyster sauce
  • 2 tsp light soy sauce
  • 1 tsp salt
  • pinch of sugar
  • 1 tbsp shaoshing rice wine
  • 1 tsp cornflour


Preheat the grill. Put the salmon on a lightly oiled baking tray and season. Grill for a few minutes each side until just cooked.

Meanwhile, heat a large wok over a until smoking hot. Add the oil and then the ginger and garlic. Stir fry for a few seconds but don’t let them colour too much. Add the onion, chilli and courgette and stir fry for a minute or so. Add the water, oyster sauce, soy sauce, salt and sugar, stirring all the time. Allow this to bubble for a minute or two before adding the rice wine.

Mix the cornflour to a paste with a little cold water. Remove 2 tbsp of the liquid from the wok and add it to the cornflour mixture. Return this mixture to the wok and stir over a medium heat for a minute or two until the sauce is nice and shiny.

Remove the salmon from the grill and serve with the Japanese rice and stir-fried vegetables.

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