Chinese 5-Spice Salmon Stir-fry Recipe

Name: Chinese 5-Spice Salmon Stir-fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 salmon steaks; 1 or 2 red or yellow peppers, sliced; 1 or 2 red onions, finely sliced; 1 or 2 carrots, peeled and cut into thin batons; 1 knob fresh ginger, grated; 1 or 2 cloves garlic, finely sliced; 2 helpings cooked basmati rice; 1 handful cashew nuts, roasted and salted; 1 squirt of lemon grass paste, if you have it; 1 tiny bit of shrimp paste, if you have it; 2 handfuls baby spinach, roughly chopped; 4-6 tablespoons soy sauce

Servings: persons

2 salmon steaks
1 or 2 red or yellow peppers, sliced
1 or 2 red onions, finely sliced
1 or 2 carrots, peeled and cut into thin batons
1 knob fresh ginger, grated
1 or 2 cloves garlic, finely sliced
2 helpings cooked basmati rice
1 handful cashew nuts, roasted and salted
1 squirt of lemon grass paste, if you have it
1 tiny bit of shrimp paste, if you have it
2 handfuls baby spinach, roughly chopped
4-6 tablespoons soy sauce

1
Preheat the grill.
2
Put the salmon steaks in a grill pan, I line it with foil to save washing up.
3
Drizzle some sesame oil over the top and sprinkle generously with the 5-spice mixture.
4
Place under a hot grill until crisp on the top and just cooked inside.
5
This will only take 6 to 10 minutes.
6
Once the salmon is cooked, flake it into chunks and peel off and discard the skin, pour over a little shake of soy sauce and lemon juice and set aside.
7
Start to fry all the vegetables, if you have a wok you can probably do them all in one go, in a frying pan it might be better to do them in batches.
8
Don't fry for too long, everything needs to keep some crispness and texture.
9
When the peppers are just beginning to char at the edges, add the ginger, garlic, lemon grass and shrimp paste.
10
Stir until you can smell the fragrances, then tip the vegetables on to a plate.
11
Quickly return the pan to the heat and fry the cooked rice and the cashews, then return the vegetables to the pan, stir in the chopped spinach, add 2 or 3 teaspoons of fish sauce, depending on how much you like it, and 3 to 4 tablespoons of soy sauce.
12
Stir until the spinach has wilted then add the salmon chunks and the juice of half a lemon.
13
Taste.
14
Add more soy sauce or lemon juice to taste.
15
Serve piled in bowls, topped with fresh mint.

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 salmon steaks, 1 or 2 red or yellow peppers, sliced, 1 or 2 red onions, finely sliced, 1 or 2 carrots, peeled and cut into thin batons, and more.

Yes, Chinese 5-Spice Salmon Stir-fry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chinese 5-Spice Salmon Stir-fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions