Leave the salmon chunks to soak in a generous amount of mirin before starting out on the soup

After the stir fry is done, wipe down the wok with kitchen towels and place it on low heat.

Cook the salmon in the hot oil until each side is down, should hardly take 30 seconds each side, given that the wok is already hot and the delicate fresh fish cooks very quickly too

Pour Blue Dragon sweet chilli sauce on the fried salmon chunks, the heat of the wok will partly caramelise the sauce of the salmon forming a thin crispy crunchy coating

Remove immediately into a clean bowl and set aside until ready to serve with the egg fried rice

Set wok aside to cool