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1
Mince garlic, slice ginger, chop green onion into 2-inch segments, and place it all in a medium sized plastic or glass bowl big enough to hold all the ingredients.
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2
Cut the salmon into bite-sized pieces.
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3
Place the salmon in the bowl with the ginger, garlic, and onion.
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4
Pour wine, soy sauce on, and mix with wooden spatula.
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5
After everything is nicely coated, squeeze juice of half the lime over the mixture.
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6
If some lime bits fall in, great!
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7
It adds to the flavor.
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8
Let this mixture sit for about 15 minutes.
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9
Pour a little oil into a large wok or skillet that is deep enough so that you can stir the ingredients around and nothing falls out.
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10
Let the oil heat up until VERY hot - careful not to let it burn!
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11
Once the oil is VERY hot, dump only the white onion in and saute for about 30 seconds.
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12
(Careful not to spatter the oil.)
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13
Then dump in the salmon mixture on top of the onion.
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14
Stir fry for 15 minutes or until the salmon is done and the onions shrink a little.
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15
The salmon will start to break apart as you stir fry - try to be gentle when turning the ingredients, but you will see little fragments - it's ok!
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16
Serve over hot cooked white rice.
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17
If you want, you can garnish with a slice of lime.
