Ingredients (Serves 4)

• 4 salmon fillets, skinned
• 2 tsp five spice powder
• 1 large leek
• 1 large carrot
• 115 g mangetout
• 2.5 cm piece root ginger
• 2 tbsp ginger wine
• 2 tbsp light soy sauce
• 1 tbsp vegetable oil
• salt and pepper
• shredded leek, root ginger and carrot, to garnish
• freshly boiled noodles, to serve

1. Wash the salmon and pat dry on absorbent kitchen paper. Rub the five spice powder into both sides of the fish and season with salt and pepper. Set aside until required.
2. Trim the leek, slice it down the center and rinse under cold water to remove any dirt. Finely shred the leek. Peel the carrot and cut it into very thin strips. Top and tail the mangetout and cut them into shreds. Peel the ginger and slice thinly into strips.
3. Place all of the vegetables into a large bowl and toss in the ginger wine and 1 tbsp soy sauce. Set aside.
4. Preheat the grill to medium. Place the salmon fillets on the rack and brush with the remaining soy sauce. Cook for 2 to 3 minutes on each side until cooked through.
5. While the salmon is cooking, heat the oil in a non stick wok or large frying pan and stir fry the vegetables for 5 minutes until just tender. Take care that you do not overcook the vegetables. Transfer to serving plates.
6. Drain the salmon on kitchen paper and serve on a bed of stir fried vegetables. Garnish with shredded leek, ginger and carrot and serve.

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