Time for another recipe post I think. Something quick, light and tasty

• 4 Salmon fillets with skin on
• 2 tbsp dark soy sauce
• 3 tablespoon of sesame oil
• 3 garlic cloves chopped
• 4 spring onions
• A thumb of root ginger chopped
• 3 tablespoon seasoned of cornflour
• 1 tbsp honey
• Juice of 1 lime and wedges to garnish
• 1 julienne green or red chilli
• 4 tbsp of coriander
• Oil for frying

Method:

1. Mix together soy sauce, honey, sesame oil, ginger, garlic and lime.
2. Marinate the salmon fillets in the sauce for at least one hour. Once the fish has been marinated, take the fish out and dab it dry with a paper towel.
3. Coat the fillets in seasoned cornflour, then set aside. Heat some oil in a large frying pan and fry the fillets skin side first for about three minutes both sides until it’s nice and crispy. Remove from the pan and keep warm.
4. In the same pan add the marinade sauce and simmer until syrupy.
5. Add the chopped chillies, coriander and spring onions. Serve on a bed of steamed rice and garnish with the lime wedges.