Roasted Sesame Dressing or Glaze (with salmon and greens)

INGREDIENTS

serves 4

DRESSING/GLAZE

3 tbsp tahini (switch for peanut butter)

2 tsp rice vinegar (switch for white wine vinegar)

1 tsp brown sugar (switch for honey or maple)

1 tsp grated ginger (switch for garlic or spring onions)

2 tsp toasted sesame oil (switch for chilli oil)

A big pinch salt (switch for soy)

Water to loosen - about 2tbsp (hope you have water)

Optional extra: crushed toasted sesame seeds

THE REST

700 g piece of oily fish fillet with skin on (salmon or trout)

1 cucumber, finely sliced

1 tbsp sesame oil 

1 tsp mirin

4 cloves garlic, finely sliced

1 bunch, baby bok choy, roughly chopped

Steamed rice, to serve

Method

Combine all the ingredients until smooth and saucy and you love the flavour, adjust as you wish. 

Preheat oven to 220’c fan and place the oven rack high, but not too close to the grill.

Toss the cucumber in sesame oil and mirin and season with salt. Set aside. 

Brush fish, flesh side only with the dressing/glaze. Place it on a foil lined tray. 

Place in oven for 8minutes then switch the oven to grill and cook for a further 8 minutes.

It should have charry spots but still be pink and tender inside. 

Pan fry the garlic till crisp, throw in the bok choy till soft. 

Serve the fish, broken up with extra dressing, sesame cucumber, bok choy and steamed rice.