4 x 140g/5oz wild salmon fillets

2 tsp sunflower oil

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

1½ tbsp sweet  soy sauce

¼ tsp sugar

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.