¼ c peanut oil
2 cloves garlic, minced
1 shallot, minced
1 Tbsp grated fresh ginger
1 to 2 red or green chiles, minced
1 ½ lbs boneless, skinless salmon fillets, cut into small cubes
1 c fresh bread crumbs
2 Tbsp cilantro leaves, finely chopped
2 Tbsp mayonnaise
1 lemon, juiced
1 large egg white
Sea salt and ground black pepper
2 Tbsp peanut oil
2 Tbsp peanut oil
2-inch piece fresh ginger
2 heads baby bok choy, halved lengthwise
¼ c water
3 T soy sauce
¼ c oyster sauce
½ lemon, juiced
1 Tbsp brown sugar
Salmon Cakes: Heat 2 Tbsp of the peanut oil in a skillet over medium heat. Add the garlic, shallot, ginger and chiles; sauté for a few minutes to release the flavor. Remove from heat to cool slightly. In a mixing bowl, combine the salmon, bread crumbs, cilantro, mayonnaise, lemon juice and egg white. Scrape the garlic/ginger oil into the salmon mixture; season with salt and pepper. Fold the ingredients together gently but thoroughly, taking care not to mash the salmon too much. Using your hands, form the mixture into 4 salmon cakes; they should be moist and just hold together.
Coat a nonstick skillet with the 2 Tbsp peanut oil and bring to a slight smoke over medium heat. Fry the salmon cakes until brown, about 4 minutes on each side, turning carefully with a spatula. Keep warm on a plate lined with paper towels.
Bok Choy: Return the skillet to the heat and coat with the 2 Tbsp peanut oil; heat until almost smoking. Split the piece of ginger open with a knife, then whack it with the flat side of the knife. Lay the ginger pieces to the oil, cut-side down to let it start to perfume. Pan fry the bok choy, cut-side down for a couple minutes to give it some color. Add the water and cook another minute to steam the bok choy; carefully remove it to a plate. Add the soy sauce, oyster sauce, lemon juice and brown sugar. Cook and stir 3 minutes, until the sauce is the consistency of syrup. Serve the salmon cakes with the bok choy, and drizzle the brown sauce over the whole thing. If desired, garnish with toasted sesame seeds, cilantro and green onion.