How to make it
In a large bowl, toss the salmon cubes with the oyster sauce and season them lightly with salt and pepper.
In a large nonstick skillet, heat the oil. Add the salmon and cook over moderately high heat, turning once, until browned but barely cooked through, about 6 minutes.
Reduce the heat to moderate; add the chili and scallions. Cook until the scallions soften, about 2 minutes.
Stir in the wine and water and simmer until the salmon is just cooked through, 1 minute.
Stir in the basil. Transfer the salmon to plates and serve with rice and lime wedges.