Cut the salmon into portion-sized pieces with a sharp knife. Place the pieces in a shallow, non-metallic baking dish.
Stir through ketchup, soy sauce, rice wine vinegar, sugar and garlic.
Pour the mixture over the salmon, gently turn to the other side and marinate for 30 minutes.
Meanwhile, heat 3 tbsp corn oil in a large preheated wok.
Add the leeks to the wok form and sauté over medium heat for 10 minutes, until crisp and tender.
Carefully lift the leeks out of the wok with a wok turner and transfer to preheated serving plates.
Add the remaining oil to the wok form. Add the salmon and marinade to the wok form and roast for 2 min.
Lift the salmon from the wok onto the leeks, garnish with chopped red chilies and bring to the table on the spot.
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