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250g salmon fillet, sliced into 2 pieces
5g garlic
10g onion, chopped

1 tbsp Yeo’s Hot Bean Sauce
1 tsp Yeo’s Pure Sesame Oil
1 tbsp Yeo’s Light Soy Sauce

- Bring the salmon to room temperature 10 minutes before cooking.

- Warm a large non-stick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin side up in the pan. Cook until golden brown on 1 side, turn the fish over and cook until it feels firm to the touch and the skin is crisp if desired. .

- Stir-fry the chopped garlic and onion. Add all the seasonings and a bit of water then pour it on the salmon and serve hot.


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