Salmon bites in XO onion sauce

Salmon bites in XO onion sauce

Chinese Unchopped
20 mins
Cooking time
10 mins
Martin Poole

If you are 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, then this should give you some inspiration! The sugar snap peas provide a great crunch to the dish, while the XO sauce – a type of chilli oil packed full of dried shrimp and scallops – adds a real depth of flavour to this luxurious yet simple midweek meal.


Quantity Ingredient
1 onion
3 garlic cloves
2 large fresh red chillies
a small handful coriander
500g salmon fillet, skin off and pinboned, (ask your fishmonger to do this for you)
300g sugar snap peas
2 tablespoons vegetable oil

The sauce

Quantity Ingredient
4 tablespoons xo sauce
2 tablespoons light soy sauce
1 tablespoon oyster sauce
2 tablespoons sweet chilli sauce
200ml chicken or fish stock


  1. Finely slice the onion, garlic and chilli. Roughly chop the coriander.
  2. Cut the salmon into large 1–2cm bite-sized pieces. Mix all the sauce ingredients together in a small bowl.
  3. BUILD YOUR WOK CLOCK: place your sliced onion at 12 o’clock, then arrange the garlic, chilli, sugar snap peas, salmon, sauce bowl and coriander clockwise around your plate.
  4. Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking-hot.
  5. Add the onion, garlic and chilli and stir-fry for 30 seconds until lightly browned, then add the sugar snap peas and stir-fry for a further minute until the peas are slightly coloured.
  6. Transfer the ingredients from the wok to a bowl, add a further 1 tablespoon of oil to the wok and return to smoking point. Allow to smoke for 5 seconds to ensure the wok is hot enough for the fish to sear well without sticking, then add the salmon. Stir fry for 1–2 minutes until the salmon is browned on all sides.
  7. Return the vegetables to the wok, pour over the sauce and bring to a vigorous boil. Cook for a further 1 minute until the sauce has thickened and reduced enough to just coat the ingredients, then transfer to a large dish. Scatter over the coriander and serve with a side of steamed rice.


  • The best way to turn the salmon (or any fragile ingredient) in the wok while stir-frying without breaking up the delicate pieces is to use a fish slice, lifting up and folding the ingredients gently from underneath.
School of Wok
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