This delicious Chinese fish dish from Ken Hom can be rustled up in just 10 minutes. Fresh, fragrant and simple it makes great party food whatever the occasion
Serves 4
1. Rub the salmon fillets with 1 tsp of the salt and the pepper.
2.Bring the water to the simmer in the wok. Add the salmon, simmer for 2-3 minutes, cover tightly and turn off the heat. Allow to stand for 4 minutes.
3.Combine the spring onions, ginger and the remaining 1 tsp of salt together in a small bowl. In a small pan combine the oil and sesame oil and bring it to the smoking point.
4.Remove the salmon from the water and arrange on a platter. Scatter the spring onion mixture on top and pour hot oil over it. Serve at once.
© Ken Hom
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