Salmon with Baby Sweet Corns and Chinese Chives Recipes

Cook time is 25 minutes (serves 3)

Ingredients for the recipe

20 baby sweet corns

6 tablespoon sunflower oil

1 tablespoon oyster sauce

4 slices salmon

2 tablespoon tempura flour

1 bunch Chinese chives

Procedure for the recipe

• Dry the baby sweet corns; halve lengthwise and stir-fry in 1 tablespoon sizzling oil. Add the oyster sauce and remove.

• Dry the salmon and cut into largish chunks. Coat with tempura flour and fry in 3 tablespoon oil, until crispy golden. Drain on absorbent kitchen paper and keep warm.

• Dry the Chinese chives; cut into 5cm sticks and stir-fry in a little oil. Add the baby sweet corn and season with tamarind puree and fish sauce, leave to simmer for 3 mins.

•  Add the salmon chunks towards the end and carefully fold in.