Cooking with Rena Lee

Yield:4

INGREDIENTS:

4	salmon fillets, skinned, 4 oz each
2 tsp	five-spice powder
1	large leek
1	large carrot
4 oz	snow peas
1in piece	fresh ginger root
2 tbsp	ginger wine
2 tbsp	light soy sauce
1 tbsp	vegetable oil
	salt and pepper
	leek, shredded, to garnish
	fresh ginger root, shredded, to garnish
	carrot, shredded, to garnish

DIRECTIONS:

Wash the salmon and pat dry on an absorbent paper towels. Rub the five-spice powder into both sides of the fish and season with salt and pepper to taste. Set aside until required.
Using a sharp knife, trim the leek, slice it down the center, and rinse under cold water to remove any dirt. Finely shred the leek. Peel the carrot and cut into very thin strips. Top and tail the snow peas and cut them into shreds.
Peel the ginger and slice thinly into strips.
Place all of the vegetables into a large bowl and toss in the ginger wine and 1 tbsp of soy sauce. Set aside.
Preheat the broiler. Place the salmon fillets on the rack and brush with the remaining soy sauce. Cook for 2-3 minutes on each side, until completely cooked through.
While the salmon is cooking, heat the oil in a nonstick wok or large skillet and stir-fry the vegetables for 5 minutes, until just tender. Ensure that you do not overcook the vegetables- they should still have bite. Transfer to serving plates.
Drain the salmon on paper towels and serve on a bed of stir-fried vegetables. Garnish with shredded leek, ginger, and carrot to serve.