Stir-fried Ramus Salmon with lemon and basmati rice

450g/1lb fresh boneless Ramus salmon fillet

2 tsp salt

4 tbsp groundnut oil

1 tbsp finely chopped fresh ginger

1 tsp sugar

1 tbsp lemon zest

1 whole lemon, peeled, segmented

2 tsp sesame oil

salt and freshly ground black pepper

basmati rice, cooked according to packet instructions, to serve

Cut the salmon into 2.5cm/1in wide strips. Sprinkle the salt evenly over the salmon strips and set aside for 20 minutes.

Heat a wok or large frying-pan over a high heat until it’s hot. Add three tablespoons of the oil. When very hot and slightly smoking, turn the heat down to medium and add the salmon strips.

Fry the salmon without stirring for about two minutes, then gently turn over and fry until the salmon strips are golden-brown on both sides. Take care not to break them up.

Carefully remove the cooked salmon strips with a slotted spoon and drain on kitchen paper. Wipe the wok clean with kitchen paper being careful not to burn yourself.

Reheat the wok and add the remaining oil. Add the ginger and stir-fry for 20 seconds, then add the sugar, lemon zest, lemon segments, salt and freshly ground black pepper and stir-fry gently for 1-2 minutes.

Return the salmon to the wok and gently mix with the lemon mixture for one minute.

Add the sesame oil and give the mixture a gentle stir.

To serve, remove the salmon and lemon slices from the wok and place onto a warm serving plate with a spoonful of cooked rice alongside.