Now that we’re all back to work and suitably depressed about it, it’s back to posting mid-week meals that are easy to rustle up after a long day.
This one is a great antidote to all the rich food of the last month and is super simple. This is thai food in the loosest sense of the word, but is really tasty and quite versatile, as you could serve this with rice, a salad or even use this to fill fish tacos.
This is also incredibly low in calories and carbs, so whatever diet you’re on, fad or otherwise, this should fit the bill.
1/2 mild red chilli, finely sliced (deseed if you want less heat)
3 spring onions, finely sliced
1 tbsp soy sauce
10g pack coriander, leaves only chopped
Heat grill to high. Place the fish in a shallow baking dish, then grill for 4-5 mins until cooked through, but still a little pink in the centre. Cover and set aside.
Heat a wok, add the oil, then stir-fry the ginger, chilli and spring onions for 2-3 mins. Stir in the soy, sugar and a splash of water, then take off the heat. Throw in the coriander and serve immediately with the salmon.