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
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.
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.
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.