Put the salmon in a non-metallic shallow dish and add 1 tbsp of the soya sauce, the sugar and all the lime juice. Deseed the chilli, peel the ginger and garlic and chop all the spices very finely - add to the dish. Stir well to combine, cover and leave to marinate for ten minutes.
Meanwhile, heat a non-stick frying pan with half the oil and stir fry the red peppers for 2 minutes on high heat. Stir in the beansprouts for a further minute. Take off the heat and stir in the remaining soya sauce and the sesame seeds, set aside and keep warm.
Heat the remaining oil in a non-stick frying pan, add the salmon fillets and cook over medium high heat for 3 minutes. Turn over, add any marinading juices to the pan and cook for a further 2 minutes or until the salmon is just cooked through. Serve with the beansprout and pepper mixture.
Try serving each portion with 80g steamed sugar snap peas – adds 33 calories.
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