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Roasted Oriental Salmon

Note: The cooking time will depend on the thickness of the fish rather than its weight - a fatter-fleshed fish will take more time than a lean one, even if they weigh the same. Preparation time: 20 min, plus at least 8 hr marinating, Cooking time: 40 min, plus as least 2 hr cooling, Cals per serving: 390

ingredients

serves: 8
whole salmon 2.5 kg (5 1/2 lb), cleaned and descaled
lime wedges to serve

for the marinade

175 ml (6 fl oz) dark soy sauce
175 ml (6 fl oz) rice wine vinegar or dry sherry
6 garlic cloves, cut into wafer thin slices
7.5 cm (3 in) piece fresh root ginger
3 tbsp runny honey
4 whole star anise, lightly crushed

method

1. Make three to four diagonal slashes on either side of the cleaned fish and place it in a non-metallic dish.

2. To make the marinade, combine all the ingredients in a food processor or blender. Coat the salmon well with the marinade, then cover and chill for at least 8 hours, or overnight, turning it occasionally.

3. Preheat the oven to 200°C/180°C fan oven/Gas Mark 6. Place the salmon on a large piece of foil in a roasting tin, spoon a little of the marinade over the top and loosely wrap the foil around the fish. Cook for 35 to 40 minutes or until the salmon is just cooked through.

4. Open the foil and place the fish under a hot grill for 6 to 8 minutes or until golden. Cool and chill the salmon until required.

5. Arrange the banana leaves on a serving plate and place the salmon on top. Garnish with lime wedges, then serve.

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