Place the salmon belly on a plate and season with oyster sauce, soy sauce, and pepper. Make sure that the salmon belly is coated.
Add in the cornstarch and coat each belly with it.
Heat the oil and fry the salmon belly until cooked through.
Remove the salmon from the pan and using the same pan, sautee the chili and onion. Sautee the onion until transparent and add the ketchup. Mix the ingredients and add the cooked salmon. Gently mix and make sure to coat the salmon with the sauce. Add in the mint/basil if using. Remove from the heat and assemble the Salmon Belly Rice Bowl.