Kung Pao Huon Salmon

Bahan-bahan

• 4 x 140g Fresh Huon Tasmanian Salmon portions, diced
• 1 Cup Kung Pao Sauce
• 2 sudu besar Rice Bran Oil
• 1 Cup Roasted peanuts
• 1 Spring onion, sliced
• 1/2 Bunch coriander, picked

Kaedah

1. 1
   Heat the rice bran oil in a large non-stick fry pan, add diced salmon and gently cook for 1-2 minutes.
2. 2
   Add Kung Pao Sauce and cook for a further 2-3 minutes.
3. 3
   Add peanuts, sliced spring onion and the chopped roots of the coriander.
4. 4
   Remove from the heat and fold through half of the coriander leaves
5. 5
   Serve with remaining coriander leaves