Lettuce cups are a family favourite. This lightly glazed salmon version of sang choy bao is sure to be a crowd-pleaser.
400g skinless and boneless salmon fillets
2 tbsp cornflour
3 tbsp vegetable oil
2 cloves garlic, finely chopped
3 spring onions, cut into 1cm slices
1 small carrot, cut into 1cm cubes
1 cup green beans, cut into 1cm pieces
6 dried shiitake mushrooms, soaked in hot water for 20 minutes and cut into 1cm cubes
1 tbsp sake
1 tbsp mirin
2 tbsp soy sauce
2 tbsp hoisin sauce
1/2 head iceberg lettuce, separated into cups
toasted sesame seeds and lemon wedges, to serve
Cut the salmon into 2cm cubes and toss with the cornflour. Set aside for about 5 minutes.
Heat a wok over high heat and add 1 tbsp of the vegetable oil. Add the garlic and spring onions and fry for about a minute.
Then add the carrots, beans and soaked shiitake mushrooms and stir fry for about 3 minutes until the carrots and beans are softened. You can add a little of the shiitake soaking liquid if the wok looks a little dry. Remove the vegetables from the wok and return the wok to the heat.
Heat the remaining oil in the wok and fry the salmon pieces for about 3 minutes until browned on all sides.
Add the sake, mirin, soy sauce and hoisin sauce and toss to coat the salmon. Return the vegetables to the wok and toss through.
To serve, fill the lettuce cups with the salmon mixture, scatter with sesame seeds and squeeze over a little lemon.