Jeremy Pang served up tasty salmon bites stir fry in XO onion sauce with chilli oil on Sunday Brunch.

The ingredients are: 1 onion, 3 garlic cloves, 2 large fresh red chillies, a small handful of coriander, 500g salmon fillet, skin off and pinboned (ask your fishmonger to do this for you), 300g sugar snap peas and 2 tablespoons vegetable oil.

For the sauce: 4 tablespoons XO sauce, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 2 tablespoons sweet chilli sauce and 200ml chicken or fish stock.

See recipes by Jeremy in his book titled: Chinese Takeaway Cookbook: From Chop Suey to Sweet ‘n’ Sour, Over 70 Recipes to Re-create Your Favourites available from Amazon now.