- 2 small pak choi, quartered lengthways
- 2 salmon fillets, skin on
- 2 spring onions, trimmed and cut into thin strips
- 1 small red chilli, deseeded and cut into thin strips
- 1cm (1/2 in) root ginger, peeled and cut into thin strips
- 1 garlic clove, finely chopped
- 60ml (4 tbsp) light soy sauce
- 2 tsp Thai fish sauce
- 1 ½ tbsp shaoxing rice wine
- To serve:
- A handful coriander leaves
- Sesame oil
- 1 lime, quartered
Heat oven to 200C, 180C fan, 400F, gas 6. Line a small roasting tin that will comfortable hold all the pak choi and salmon with a large sheet of foil that overlaps the edges. Place the pak choi in the base of the tin, and place the salmon on top. Place the spring onions, ginger and chilli on top of the salmon fillets equally.
In a small bowl, mix together the garlic, soy sauce, fish sauce and rice wine and pour over the salmon fillets. Cover with another piece of foil, crimping the edges together loosely so the salmon will steam.
Place in the oven and bake for 10 minutes or until the salmon is cooked through. Serve the salmon on warmed plates with the coriander scattered over the top and a drizzle of sesame oil. Garnish with half a lime.
You can replace the pak choi with choi sum or tender stem broccoli