CASHEW SALMON (PLA SALMON PAD MED MAMUANG HIMAPAN)

Serves: 4

For the sauce:

1 1/2 tbsp (22 mL) Thai chili paste

1 tbsp (15 mL) oyster sauce

2 tsp (10 mL) soy sauce

2 tsp (10 mL) fish sauce

2 tsp (10 mL) sesame oil 1/2 to 1 tsp (2 to 5 mL) roasted chili flakes, to taste (optional)

For the stir-fry:

2 tbsp (30 mL) neutral oil

1 lb (450 g) salmon, cut in big chunks

5 cloves (25 g) garlic, chopped 1/4 large yellow onion, cut in 1/4-inch (6-mm) strips

4 oz (120 g) shimeji or oyster mushrooms

1/2 red bell pepper, julienned

1/3 cup (45 g) unsalted roasted cashews, plus extra for garnish

1/2 to 1 tsp (2 to 5 mL) granulated sugar

1 to 2 green onions, chopped

Jasmine rice, for serving

1. Make the sauce by whisking all of the ingredients in a small bowl.

2. Place a well-seasoned wok or large non-stick skillet over high heat and add the oil. Once the oil is very hot, add the salmon in a single layer without crowding the pan; you may need to do this in batches. Sear the salmon until browned on the underside and about halfway cooked, 1 to 2 minutes. Flip the salmon and sear the other side for just 30 seconds, then turn off the heat and remove the salmon from the pan, leaving all the oil behind; the salmon should be slightly undercooked — this will help keep it moist and prevent breaking.

3. With the heat still off, add the garlic and onions to the pan, then turn the heat to medium and stir until the garlic starts to turn golden.

4. Turn the heat up to high and add the mushrooms and peppers and toss for about 1 minute.

5. Add the salmon back in, along with any collected juices, then add the sauce, cashews and 1/2 teaspoon (2 mL) sugar. Toss gently for 10 to 15 seconds, just until the salmon is evenly coated in the sauce, then turn off the heat. Taste the sauce and add more sugar if needed, as the sweetness of the chili paste can vary between brands.

6. Transfer the salmon and veggies to a shallow bowl and top with green onions. Garnish with more cashews, if desired, and serve with jasmine rice.

Do-ahead: Make extra sauce and keep it in the fridge so you have it ready to go; it will keep indefinitely.

JANIS NICOLAY “The secret to making sure that the salmon doesn't break when you stir-fry is to not fully cook it, so the middle doesn't become flaky — that's what will hold the fish together,” says Pailin Chongchitnant.