Name: Baked Salmon with Ginger, Soy and Pak Choi
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves: 2
Cuisine: Chinese
Ingredients: 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

Ingredients

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

Method

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.