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Sunday, May 1, 2011

Ingredients (serves 4)

  • 4 x 120g skinless salmon or ocean trout fillets
  • 1/3 cup (80ml) light soy sauce
  • 2cm piece ginger, very finely shredded
  • 1/3 cup (80ml) sweet chilli sauce
  • Steamed rice, to serve
  • 4 spring onions, thinly sliced on the diagonal


  1. Preheat the oven to 200°C. Place fish in a shallow baking dish. Combine soy, ginger and sweet chilli sauce, then pour over fish.
  2. Cover with foil and bake for 8 minutes, or until just cooked through.
  3. Serve fish on rice, drizzled with sauce and garnished with spring onion.

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