Pan Fried Salmon Fillet With Asian Vegetables And Crabmeat


  • 8 x 120grm Salmon fillet
  • 1 cup coriander leaves, to garnish (reserve the stalks for vegetables)
  • Lime cheeks, to serve

For the Bok Choy

  • 120ml extra virgin olive oil, plus extra for drizzling
  • 6 French shallots, thinly sliced
  • 6 cloves garlic, thinly sliced
  • 4 mild chilies, sliced
  • Reserved coriander stalks (from above), finely chopped
  • 200g fresh shitake mushrooms, stalks removed, sliced
  • 200g oyster mushrooms, torn
  • 12 kaffir lime leaves, stalks removed and thinly sliced
  • 200ml oyster sauce
  • 100ml hoisin sauce
  • 200ml water
  • 4 bok choy, washed and cut into quarters
  • 400g cooked blue swimmer crabmeat


  1. Heat a large frying pan over medium-high heat. Pan fry the Salmon skin side down until golden brown then place the fish in a preheated oven at 180 Degrees Celsius for 5 minutes or until cooked.
    While the fish is cooking begin on your mushrooms

For the Mushrooms

  1. Add the olive oil and begin sweating off the shallots for 2 minutes without browning.
  2. Add the mushrooms, the chilli and the lime leaves and cook for a further 3-4 minutes, or until the mushrooms are cooked.
  3. Add the oyster sauce, hoisin sauce and 200ml water and bring to the boil along with the crabmeat.
  4. Add the bok choy to a saucepan of simmering water and cook for 1 minute, then drain and place in iced water.
  5. Drain the cooled bok choy on paper towels, then add to the mushroom mixture,. Season with sea salt and ½ lime juice and toss together.

To Serve

  1. Remove the fish from the oven and rest them for 5 minutes before transferring to large plates.
  2. Lightly season the fish. Drizzle with the juice from the baking tray and a little olive oil. Garnish with the coriander and serve with lime cheeks.