Full circle

Master Chinese cuisine with Jeremy Pang's 'wok clock' method of arranging your ingredients in a circle before cooking

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SALMON BITES IN XO ONION SAUCE

Serves 4 Takes 25 minutes "If you're looking for a way to spice up that weekly salmon fillet that sits in your freezer begging not to be pan-fried or baked again, this should give you some inspiration. The sugar snaps provide great crunch, while the XO sauce a type of chilli and garlic oil packed full of dried shrimp and scallops - adds a real depth of flavour to this luxurious yet simple midweek meal." -

INGREDIENTS

• 1 onion, finely sliced

• 3 garlic cloves, finely sliced

• 2 large red chillies, finely sliced

• 300g/11 oz sugar snaps

• 500g/1lb 2oz skinless salmon fillet, pin-boned (ask the fishmonger to do this for you) and cut into 1-2cm/1/2-3/4in pieces

• Vegetable oil

For the sauce

• 200ml/7fl oz chicken or fish stock

• 4 tbsp XO sauce

• 2 tbsp light soy sauce

• 2 tbsp sweet chilli sauce

• 1 tbsp oyster sauce

• Steamed rice, to serve

1. Mix together the sauce ingredients in a jug or bowl.

2. Build your wok clock. Start at 12 o'clock with the onion, garlic and red chillies, followed by the sugar snaps, the salmon and finally the sauce.

3. Heat 1 tbsp of vegetable oil in a wok over a high heat until smoking hot. Add the onion, garlic and chillies and stir-fry for 30 seconds until the onion is lightly browned. Then add the sugar snaps and stir-fry for 1 minute until slightly coloured. Transfer the ingredients to a bowl.