Method

Heat the oil in a large frying pan over high heat. Add the green and red chillies and ginger, and cook for 4 to 7 minutes, or until the ingredients are crisp. Remove from the pan with a slotted spoon and drain on absorbent paper. Set aside. To cook the salmon fillet, use the same frying pan and oil that the chillies and ginger were cooked in. Reduce the heat to medium, add the salmon to the pan, and cook for 2 minutes on each side, or until cooked to your liking. To serve, toss the chillies and ginger with the basil, mint, coriander and shredded lime leaves. Place the salmon on serving plates, top with the chilli salad, and drizzle with the lime juice.