Ingredients
Serves 4
- 1 small Savoy cabbage, shredded
- 1 small cauliflower, very thinly sliced
- 1 x 500g fillet of salmon
- 2 garlic cloves, sliced
- a thumb-sized piece of ginger, peeled and finely chopped
- 60ml dark soy sauce
- 2 tbsp fish sauce
- 2 tbsp toasted sesame oil a drizzle of honey
- 200ml water
Method
- Layer the cabbage, cauliflower and salmon in a large frying pan or a shallow saucepan.
- Scatter the garlic and ginger over the salmon, then drizzle over the soy sauce, fish sauce, sesame oil and honey. Add the water and season using just a little salt and lots of black pepper.
- Cover the pan tightly and cook on the hob on the highest heat for 10–12 minutes. Exactly how long it takes will depend entirely on the thickness of the fish. Don't be tempted to peek.
- Use a knife to check if the fish is cooked after 10 minutes. The sauce should also be nearly absorbed into the vegetables.
- If you find that your fish isn't cooked and your pan is dry, just add a little more water and continue to cook for another minute or two.
