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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
MAKE IT WITH CHICKEN

SPICY 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.

TIP

For 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.

Recipe from Good Food magazine, October 2007

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A star rating of 4.8 out of 5.28 ratings
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