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Salmon Fillets In A Sizzling Sweet And Sour Sauce

This dish is traditionally served at times of celebration in Hong Kong and Southern China.

• Preparation Time: 5 minutes
• Cooking Time: 15 minutes
• Serves: 4
• Product Tags: Chinese | Stir fry | Wok | Sweet & Sour | Stir-Fry | Speedy Suppers |

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Shopping list

2 salmon fillets - cut into thick strips
1 tsp Sharwood's Light Soy Sauce
1 tsp Sharwood's Pure Sesame Oil
1 Small carrot - sliced into matchsticks
1 stick celery - chopped
1 jar Sharwood's Sweet & Sour

Cooking Method

Preheat oven to fan 160C, conventional 180C, Gas Mark 4. Place salmon fillets on a piece of foil on a baking tray. Brush with Sharwood’s Light Soy Sauce and Sharwood’s Pure Sesame Oil. Wrap foil into a parcel. Place in oven and bake for 10 minutes or until just cooked through. Place the carrot, celery and sauce in a pan. Heat through and simmer for 3 minutes. Remove the salmon from the oven and place on a warm serving dish. Pour the sizzling Sweet and Sour Sauce over the cooked salmon fillets and serve. Fillets of cod or trout could be used as an alternative to salmon.

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