Spicy salmon with pointed cabbage from the wok

Finely chop the garlic. Cut the red onion into thin segments.

Dab the thawed salmon dry with kitchen paper and cut into cubes of maximum 3 cm.

Cut the pointed cabbage in quarter lengthwise and cut the hard grain in the middle diagonally. Cut the parts into strips of a cm thick.

Halve the red pepper and remove the seeds. Cut half a pepper into thin strips and chop the other half.

Heat the oil in a stir-frying pan of garlic, ginger and chopped red pepper all the while on a medium-high heat until they smell nice. Fry the onion pieces for two minutes.

Turn the heat higher and add the sten cabbage by hand. Add three tablespoons of water and let the pointed cabbage shrink in four minutes.

Add the salmon cubes and fry them in three minutes just until they are done.

Season the dish with soy sauce and sesame oil. Serve with brown rice and sprinkle the pepper strips and coriander over them.