All Simple Vegetable Recipes

Chinese salmon with spring onions and ginger

Chinese salmon with spring onions and ginger


The Chinese usually serve a whole fish at their New Year's banquets. I like this add any time of the year - the spicing adds extra flavor to the salmon.

Preparation time: 15 minutes
Cooking time: 35 minutes
Serves 4 to 6

  • 1 small whole salmon or a large piece of salmon, weighing about 1.2 kg (23/4 lb)

  • 8 spring onions, trimmed and finely sliced

  • 5 cm (2 in) piece fresh root ginger, peeled and finely chopped

  • 1 to 2 red chilies, seeded and chopped fine

  • Light soy sauce

  • 4 Tbsp sesame oil

  1. Preheat the oven to 220C/425F/Gas Mark 7. Lightly oil a large sheet of heavy foil, big enough to enclose the salmon and place it on a lipped baking sheet.

  2. Trim the salmon and slash the flesh deeply three times on each side - this helps to cook more quickly. Place the fish on the foil and insert half the spring onions, all the ginger and the chilies into the cavity - press a little of the onion mixture into the slits as well, if you like. Shake just a little soy sauce over the fish, then wrap it loosely in the foil. Bake in the hot oven for about 30 minutes, until the flesh offers no resistance when pierced with the tip of a sharp knife. Take care not to overcook the salmon or it will he dry.

  3. Divide the salmon into portions and scatter the remaining spring onions among them. Meanwhile, heat the sesame oil in a small pan, then pour it over the salmon just before serving.

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