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Prep Time 15 mins
Cook Time 35 mins
Course Main Course


  • 1 pound salmon filllet skinned
  • 2 tablespoon dark soy sauce
  • 2 tablespoon tomato ketchup
  • 1 teaspoon white vinegar
  • 1 tablespoon brown sugar
  • 1 clove garlic crushed
  • 3 tablespoon corn oil or canola oil use the 1 tablespoon for the leeks and the remaining 2 tablespoon for cooking the salmon
  • 1 leek thinly shredded
  • finely chopped red chilis to garnish optional


  • Using a sharp knife, cut the salmon into thin slices. Place the salmon in a non metallic dish
  • Mix together the soy sauce,ketchup,vinegar, sugar and garlic
  • Pour the mixture over the salmon,toss and marinate for about 30 minutes
  • Meanwhile, heat 1 tablespoon of the oil into a frying pan or wok
  • Add the leeks into the pan and stir fry over a medium heat for about 10 minutes or until the leeks become crispy and tender
  • Using a slotted spoon remove the leeks from the pan into a plate
  • Add the remaining 2 tablespoon of oil into the pan.
  • Add the salmon and the marinade sauce and cook the salmon for 5 minutes or until the salmon is cooked through.
  • Spoon it over the leeks.Drizzle the sauce on the salmon and serve immediately