• 2 teaspoons crushed pepper
  • 2 teaspoons Chinese five-spice powder
  • 1 teaspoon salt
  • large pinch of cayenne pepper
  • 4 salmon fillets, about 175 g (6 oz) each, skinned
  • 3 tablespoons sunflower oil
  • 500 g (1 lb) choi sum or pak choi, sliced
  • 3 garlic cloves, sliced
  • 3 tablespoons shao hsing (Chinese rice wine) or dry sherry
  • 75 ml (3 fl oz) vegetable stock
  • 2 tablespoons light soy sauce
  • 1 teaspoon sesame oil
  • rice, to serve

Combine the pepper, five-spice powder, salt and cayenne pepper in a small bowl. Brush the salmon with a little of the oil and dust with the spice coating. Cook the fish in a preheated frying pan for 4 minutes, then turn and cook for a further 2–3 minutes until the fish is just cooked through. Transfer to a plate, cover with foil and leave to rest for 5 minutes.

Meanwhile, heat the remaining oil in a wok, add the choi sum or pak choi and stir-fry for 2 minutes, then add the garlic and stir-fry for a further 1 minute. Add the shao hsing or sherry, stock, soy sauce and sesame oil and cook for a further 2 minutes until the greens are tender.

Serve the salmon and greens with boiled rice.

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