Ingredients:

• 450g (1lb) fresh salmon fillets
• 2 teaspoons salt
• ½ teaspoon freshly ground white or black pepper
• 570ml (1 pint) water
• 6 tablespoons coarsely chopped spring onions
• 1 tablespoon finely chopped fresh root ginger
• 1½ tablespoons oil (preferably ground nut)
• 2 teaspoons sesame oil

Method:

• Rub the salmon fillets with 1 teaspoon of the salt and the pepper.
• Bring the water to the simmer in the wok. Add the salmon, simmer for 2-3 minutes, cover tightly and turn off the heat. Allow to stand for 4 minutes.
• Combine the spring onions, ginger and the remaining 1 teaspoon salt together in a small bowl. In a small pan combine the oil and sesame oil and bring it to the smoking point.
• Remove the salmon from the water and arrange on a platter. Scatter the spring onion mixture on top and pour hot oil over it. Serve at once.