salmon
lemongrass
orange
tarragon
lime
basil
coriander
rice wine
250g/8¾ oz of sugar
250ml/9fl oz of vinegar
3 chillis - crushed
mange tout - finely crushed
mini indian corn - finely crushed
sesame seed
waterchestnuts

METHOD

Wrap the salmon in foil with the lemongrass, orange, tarragon, lime, basil, coriander and the rice wine and bake in a moderate oven. Put the sugar, vinegar and chillis in the saucepan and reduce. Fry the mange tout, indian corn, sesame seeds and waterchestnuts in a wok.
Serve the salmon on top of the sir-fried vegetables and pour sauce over the whole dish.

PROGRAMMES

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