- 4 x 140g/5oz salmon fillets
- 2 tsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- small knob of root ginger, peeled and grated
- 1 mild red chilli, finely sliced (deseed if you want less heat)
- bunch spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1½ tbsp sweet soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- ¼ tsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 1 x 20g pack coriander, leaves only chopped
Heat grill to high. Place the fish in a shallow baking dish, then grill for 4-5 mins until cooked through, but still a little pink in the centre. Cover and set aside.
Heat a wok, add the oil, then stir-fry the ginger, chilli and spring onions for 2-3 mins. Stir in the soy, sugar and a splash of water, then take off the heat. Throw in the coriander and serve immediately with the salmon. Delicious with rice or noodles.
Make it with chickenSPICY CHICKEN WRAPS Use 4 chicken breasts instead of the salmon. Slice the chicken into strips, then stir-fry with 2 tbsp oil over a high heat for 5 mins. Add the ginger, chilli, spring onions and soy as above. Toss in the coriander, then roll up in warmed tortilla wraps.
TipFor perfect salmon, always undercook it slightly, then cover and leave to stand for a few mins. As it stands it will carry on cooking gently, resulting in velvety, just-cooked fish.