Step 1Place the salmon skin side down in the cornflour tray and press down. Place skin side down again into milk, then the sesame seed tray.
Step 2Place 1-2 tbsp of vegetable oil in frying pan on a medium heat. Place fish skin side down. Press fish with a spatula for 30 seconds. Cook until fish is half cooked. Turn fish.
Step 3Place ginger, garlic, lemongrass and lime leaves in the frying pan and cook for 30 seconds. Turn to high heat and pour sauce mix in the pan around the side of the fish. Boil for 2 minutes.
Step 4Boil choi sum for 2 minutes. Place onto serving plate as a ‘bed’.
Step 5Serve fish on top of the choi sum and pour the sauce around the sides. Top with coriander, spring onion and chilli.
All authentic Chinese sauces used in Chef Jeremy Pang’s recipes can be found in Lee Kum Kee’s brand new handy “Wok to Wellness” cooking kit which also includes an exclusive recipe book, expert cooking tips and verified ‘feel-good’ information and insight. Now available on the Lee Kum Kee online shop for £23.99