- 4 salmon steaks ( I used 4 fillet)
- 4 whole star anise
- 2 lemon grass stalk - sliced ( I didn't use this one)
- juice of 3 limes
- rind of 3 limes, finely grated
- 2 tbsp honey
- 2 tbsp grapeseed oil ( I used normal cooking oil)
- salt and ground black pepper
- lime wedges to garnish.
- Remove the middle bone from each steak, using a very sharp filleting knife to make two strips from each steak.
- Remove the skin by inserting the knife at the thin end of each piece of salmon. Sprinkle 1tsp salt on the cutting board to prevent the fish slipping while removing the skin. Slice into pieces, cutting diagonally. (If you use fillet, you can skip step 1 and step 2)
- Roughly, crush the star anise in a mortar with a pestle. Place the salmon in a non-metallic dish and add the star anise, lemon grass, lime juice, lime rind and honey. Season well with salt and pepper. Turn salmon strips to coat. Cover and leave in the refrigerator to marinate overnight.
- Carefully drain the salmon from marinate, pat dry on kitchen paper and reserve the marinade
- Heat a wok, then add the oil. When the oil is hot, add the salmon and stir-fry, stirring occasionally until cooked. Increase the heat, pour over the marinade and bring to boil. Garnish with lime wedges and serve.
***Recipe from '60 HOTWOK RECIPES' by Linda Doeser