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
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.