And here we go again:
- Salmon fillet, skinned
- Bean Sprouts
- Alfafa Sprouts
- Unsalted Cashews, smashed
- Bokchoi!
- Capsicum
- Ginger
- Lime Juice
- Oyster Sauce
- Fish Sauce
- Cracked Pepper
- Rice
- Cucumber
The approach I took:
- Cooked the rice for 20 minutes in a rice cooker
- Oil and lime juice in the pan while it heated
- Skinned the salmon, threw it into the pan
- Let it cook on one side, added the bean sprouts and cashews
- Two spoons of oyster sauce, a fair few splashes of the fish sauce
- Crack the pepper, add the bokchoi, capsicum and alfafa
And the results!
The (je ne sais quoi) presentation:
Delicious – I was quite pleased with how it turned out 
I must admit, I didn’t intend to break the salmon up!
