Ingredients

Method

• 1/3 cup soya sauce
• 1 T brown sugar
• 1/4 cup canola oil
• 1 x 5 cm piece grated ginger
• 1 thinly sliced red chilli
• 4 x 100 g Alaskan salmon
• Sea salt

Method

Ingredients

Reduce the soya sauce and brown sugar in a small saucepan for 5 minutes until slightly thickened and sticky.

In another pan, heat the canola oil, then add the grated ginger and red chilli and fry until crisp and golden. Remove using a slotted spoon and drain on kitchen paper.

Place a non-stick pan over a high heat and rub 4 portions Alaskan salmon in olive oil and sprinkle the skin with sea salt.

Fry skin-side down for 2 minutes, then turn and fry for a further 30 seconds or until cooked to your liking.

Cook's note: Serve with the crisp ginger and chilli, a drizzle of soya sauce, blanched edamame beans and a few sprigs of fresh mint.