Serves 6

Cal per serving: 411

Gluten free: Dairy Free

1.5kg salmon, cleaned and descaled

3 garlic cloves, chopped

A thumb ginger, finely shredded

1 red chilli, deseeded and chopped, plus extra to serve

Juice of 1 lime

1 tablespoon rice wine vinegar 5 teaspoons sesame oil

1⁄2 cup soy sauce

Sliced lime

Spring onions, chopped coriander and steamed Asian greens, to serve

Preheat oven to 180°C.

Combine garlic, ginger, chilli, lime juice, vinegar, sesame oil and soy sauce in a bowl.

Place fish on a double layer of foil or baking paper on a large baking tray. Fill cavity with half the spice mixture and pour the remainder over the top.Add sliced lime, wrap fish in foil or baking paper and bake for 30-45 minutes, until cooked through.

Top cooked fish with shredded spring onion, coriander leaves and extra red chilli. Serve with steamed Asian greens.