• salmon
  • 200 ml soy sauce
  • 4 dessert spoons rice vinegar
  • 1 tsp tomato puree
  • dash of tabasco sauce
  • juice of 1 lemon
  • 1 dessertspoo sesame oil
  • 1 chopped chilli
  • chopped ginger (1 inch)
  • 1 dessertspoo chopped coriander.


  • Portion your salmon into the desired pieces.
  • Whisk all ingredients for the marinade together.
  • Pour over the salmon and allow to rest for about half an hour.
  • Remove salmon from marinade.
  • Pan Fry on both sides and then pour remainder of the marinade into the pan and allow it to bubble up around the fish.
  • The fish should only take about 10 minutes in total to cook.
  • When cooked it should be firm to the touch.
  • Serve with basmati rice and green salad.


Kevin's tip: Boil some basmati rice according to the packet instructions-don’t forget to wash it!! Mix in a dessertspoon of oil to bind and enrich it. Press it tightly into a large cup or ramekin. Invert onto plate with some green salad and serve salmon to the side with a drizzle of the now reduced marinade.