Baked Cantonese-Style Soy Double Salmon With Rice

Before you begin...

This recipe takes around 5-10 min to prep, so get your oven-proof dish and all your ingredients ready, then wash your fruit and veg

Tip: Cooking for 4 or more? Spread your ingredients out over two smaller dishes to avoid overcrowding!

Now let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then boil a kettle

Trim, then chop your green beans in half

Add the chopped green beans to a baking paper-lined oven-proof dish (or deep baking tray) with a drizzle of vegetable oil and put the dish in the oven for an initial 10 min

Add your white long grain rice to a separate oven-proof dish with 300ml [390ml] [600ml] boiled water

Cover tightly with tin foil and put the dish in the oven for 30 min or until all the water is absorbed and the rice is cooked – this is your baked rice

Combine your ginger & garlic paste with 1 tsp [1 1/2 tsp] [2 tsp] sugar, your soy sauce and Chinese rice wine in a small bowl – this is your seasoned soy sauce

Slice your green chilli[es] into rounds

Strip your coriander leaves from the stems, discard the stems

Wash your spinach, then pat it dry with kitchen paper

Once the green beans have been cooking for 10 min, remove the dish from the oven and top with the spinach

Pour the seasoned soy sauce all over and top with your salmon fillet[s]

Return the dish to the oven for 14-15 min further or until the veg is tender and the fish is cooked through – this is your baked Cantonese-style soy salmon

Tip: Your fish is cooked once it turns opaque and flakes easily

(Doubled your protein? Use 2 trays!)

Use this time to clear up, set the table, have a cup of tea or simply chill!