4 x 120g/4oz. 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
4 spring onions, thinly sliced on the diagonal
Step 1: Preheat the oven to 200°C/390°F. Place fish in a shallow baking dish. Combine soy, ginger and sweet chilli sauce, then pour over fish.
Cover with foil and bake for 8 minutes, or until just cooked through.
Step 3: Serve fish on rice, drizzled with sauce and garnished with spring onion.
Delicious, July 2005, pg.143, Valli Little.