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1
To make the salmon cakes: Heat 2 tablespoons of the peanut oil in a skillet over medium heat.
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2
Add the garlic, shallot, ginger, and chiles; saute for a few minutes to release the flavor.
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3
Remove from heat to cool slightly.
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4
In a mixing bowl, combine the salmon, bread crumbs, cilantro, mayonnaise, lemon juice and egg white.
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5
Scrape the garlic/ginger oil into the salmon mixture; season with salt and pepper.
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6
Fold the ingredients together gently but thoroughly, taking care not to mash the salmon too much.
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7
Using your hands, form the mixture into 4 salmon cakes, they should be moist and just hold together.
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8
Coat a non-stick skillet with the 2 tablespoons of peanut oil and bring it to a slight smoke over medium heat.
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9
Fry the salmon cakes until brown, about 4 minutes on each side, turning carefully with a spatula.
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10
Keep warm on a plate lined with paper towels.
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11
To make the bok choy: Return the skillet to the heat and coat with the 2 tablespoons of peanut oil and heat until almost smoking.
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12
Split the piece of ginger open with a knife then whack it with the flat side of the knife.
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13
Lay the ginger pieces in the oil, cut-side down to let it start to perfume.
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14
Pan-fry the bok choy, cut-side down, for a couple of minutes to give it some color.
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15
Add the water and cook another minute to steam the bok choy; carefully remove it to a plate.
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16
Add the soy sauce, oyster sauce, lemon juice, and brown sugar.
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17
Cook and stir for 3 minutes until the sauce is the consistency of syrup.
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18
Serve the salmon cakes with the bok choy, and drizzle the brown sauce over the whole thing.
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19
Garnish the dish with the toasted sesame seeds, cilantro, and green onion.
