Spicy Cabbage with Salmon

Ingredients

• 1 dried chili pepper
• 500 g cabbage
• 600 g salmon fillet
• 2 tbsp lemon juice
• Salt
• Pepper
• 50 g roasted unsalted peanuts
• 4 tbsp peanut oil
• 2 tbsp mustard seeds
• 1 tsp brown sugar
• 0.25 l Vegetable broth
• 2 tbsp Soy sauce
• 2 tbsp oyster sauce

Instructions

1. 1.

   Finely chop the chili, wash and trim the cabbage, then slice into strips. Dampen a kitchen towel with lemon juice and pat the salmon fillet all over, then season with pepper. Roughly crush the peanuts in a freezer bag using a wooden mallet. Slice the salmon into strips. Heat the wok, add oil, then stir‑fry the chili, mustard seeds, and cabbage for about 6 minutes while constantly stirring.

2. 2.

   Add sugar, let it caramelize slightly, pour in broth, bring to a boil once. Add the salmon strips, gently fold in, and simmer for about 4 minutes until cooked through. Season with soy and oyster sauce, adjust salt if needed. Serve hot over rice immediately.