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Chinese-style Baked Salmon

Recipe Information

Ingredients

• 1 salmon trout weighing approximately 900g
• 1 large clove of garlic, crushed
• 2.5cm piece of root ginger, peeled and chopped finely
• 6 spring onions, shredded
• 15ml spoon sunflower oil
• 5ml spoon cornflour
• 3x15ml spoons dry sherry
• 2x15ml spoons soy sauce
• 2x15 ml spoon water
• 15ml spoon white wine vinegar
• a few drops of Tabasco sauce
• coriander leaves (optional)

Method

Preheat the oven to 180°C, 350°F or Gas Mark 4.

Clean and scale the fish, or have this done for you at the fish counter.

Mix the garlic, ginger and spring onions, and stuff the body cavity. Wrap the fish in oiled double foil and seal it carefully. Bake for 25-35 minutes or steam, without foil, for 20 minutes.

Blend all the sauce ingredients together in a small pan and slowly bring them to the boil, stirring continuously.

Put the fish on a warmed serving plate, pour over the sauce and garnish it with coriander leaves, if you like.