World Cuisine

  • handful of dried white fungus
  • 4 x 250 g (8 oz) salmon fillets
  • 2 carrots, cut into matchsticks
  • 5 cm (2 inch) piece of fresh root ginger, peeled, finely shredded
  • 20 sun-dried goji berries (optional)
  • ¼ teaspoon ground black pepper
  • 3 tablespoons light soy sauce
  • 4 whole coriander plants
  • 4 handfuls of watercress, cleaned, shaken dry, to serve

Soak the dried fungus in boiling-hot water for 3–4 minutes, or until soft, then drain. Remove and discard the hard stalks and roughly chop.

Place the salmon fillets on a baking dish and sprinkle with the carrots, ginger, goji berries (if using), pepper, 1 tablespoon of the soy sauce and the fungus. Snap each coriander plant in half and place one on top of each fillet. Cover with foil and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 15–17 minutes or until a skewer will slide easily into the flesh and come out clean.

Remove the coriander plants. Place a fish fillet with some of the sauce on each warm serving plate. Pile a handful of watercress next to it. Serve the remaining light soy sauce separately in a small bowl. Alternatively, place each fish over boiled rice or cooked noodles, or serve with a vegetable dish such as stir-fried vegetables.

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