Ingredients for 4 Servings

• 1 lemon grass stem
• 1 ginger root (20 g)
• 1 red chilli pepper
• 1 spring onion
• Coloured peppercorns
• ½ lime
• 1 tbsp sweet chilli sauce
• 1 tbsp sesame oil
• 4 salmon fillets (150 g each)

Preparation

1. Prepare fresh seasoning: Finely chop the lemon grass. Peel and grate the ginger. Halve the chilli pepper lengthwise and finely chop.
2. Finely chop the spring onion and set aside in a small bowl. Grind the peppercorns to taste and mix into the spring onions.
3. Squeeze the half lime.
4. Mix the ginger, chilli, lemon grass, 2 tablespoons lime juice, chilli sauce and sesame oil in a bowl.
5. Add the salmon fillets, cover in the mixture and leave to marinadein the fridge for approx. 1 hour.
6. Take the salmon fillets out of the marinade and allow it to drip off.
7. Place in the steamer for approx. 8 –10 minutes, then scatter the peppered spring onions over the top of the fillets with the rest of the lime juice and garnish with whole peppercorns.