Ingredients

• 1 side of salmon
• 1 tsp cornflour
• 1 tbsp boiling water
• 2 cloves garlic, finely grated
• 3cm ginger, finely grated
• ¼ cup salt-reduced soy sauce
• ¼ cup brown sugar
• 1 tbsp mirin
• ¾ cup coriander leaves
• ¾ cup mint leaves
• 1 cup bean sprouts
• 1 large red chilli, thinly sliced

Serves: 6

Preparation Time: 10 Minutes

Cooking Time: 25 Minutes

Method

1. Preheat the oven to 200°C fan forced. Line a large oven tray with baking paper. Place fish skin side down onto the tray.

2. In a small saucepan, combine cornflour and water and mix until smooth. Add garlic, ginger, soy, sugar and mirin and mix. Bring sauce to the boil and stir until the consistency of runny honey. Pour half the sauce over fish and spread over surface.

3. Bake fish for 15-20 minutes, depending on the size, until just cooked through. Keeping tray in the oven, baste fish every 5 minutes with the remaining sauce from the pan and sauce from the tray. When basting, work quickly to avoid keeping fish from the heat for too long.

4. Meanwhile, combine herbs, bean sprouts and chilli in a small bowl and toss.

5. Top salmon with herbs and flake away from the skin to serve. Serve with lemon wedges.