1½ pounds skinless salmon fillet, cut into 1½-inch cubes
2 tbsp oyster sauce
Sea salt and freshly ground pepper
1 tbsp vegetable oil
4 green onions, cut into 1-inch lengths
1 tbsp dry white wine
2 tbsp water
3 tbsp chopped fresh basil
Instructions
In a large bowl, toss the salmon cubes with the oyster sauce; season lightly with salt and pepper.
In a large non-stick skillet, heat the oil. Add the salmon and cook over medium high heat, turning once, until browned but barely cooked through, about 6 minutes.
Reduce the heat to medium; add the wine, water and green onions; gently stir and let simmer for a minute or until the salmon is just cooked through. Stir in the basil.