Stir-fried Salmon with Tamarind

Ingredients

2 Tbsp	Rice bran oil
1 packet	Salmon, stir-fry (275g) (Main)
½	Green capsicums, seeded and cut into 2cm pieces
½	Red capsicums, seeded and cut into 2cm pieces
1 clove	Garlic, crushed
1	Courgette, chopped
1 cup	Canned pineapple pieces

Seasoning

1 Tbsp	Lemongrass, paste
1 ½ Tbsp	Tamarind paste
1 tsp	Brown sugar

Directions

1. Heat the oil in a wok or frying pan. Add the salmon skin-side down.
2. Sizzle for 1 minute, then stir-fry gently until just cooked, about 30 seconds. Remove to one side.
3. Add the vegetables and garlic to the wok and stir-fry for 1-2 minutes, until crisp tender.
4. Add the pineapple chunks and heat through.
5. Combine the seasoning ingredients and stir into the wok.
6. Return the salmon to the wok and heat through. Excellent served on boiled rice.