Salmon with Spicy Peanut Oil & Broccolini

• Discard the base of the pak choi, then cut both the leaves and the stems into chunks of no more than 3cm.
• Finely chop the scallions and separate the white part from the greens.
• Halve the broccolini lengthwise, or cut any thicker stems into quarters.

• Finely chop the peanuts.
• Deseed the chili pepper* and slice into thin rings.
• In a small bowl, combine the peanuts with the chilli pepper, the white part of the scallions, the sugar, the chili oil* and a pinch of salt.

*Take care, these ingredients are spicy! Use as preferred.

• Heat the sunflower oil in a frying pan over medium heat.
• When the oil is nice and hot, add the peanut mixture and mix well to combine (take care, as the hot oil may sputter).
• Remove from the heat and set aside until serving.
• In a small bowl, combine the soy sauce with the ginger paste, the water for the sauce, the cornstarch and the honey.

• Heat a drizzle of olive oil in the same frying pan over medium-high heat.
• Fry the fish skin-side down with the broccolini and the pak choi for 2 - 3 minutes.
• Flip the fish and fry for 2 more minutes.
• Deglaze with the ginger-soy sauce mixture and simmer for 1 - 2 minutes, or until thickened and reduced. Season to taste with pepper.