Ingredients: (Serves 4)  

1 tbsp oil

4 salmon fillets, skinned

½ tsp Chinese five spice powder

½ tsp freshly ground black pepper

Juice and zest of 2 limes

2 carrots, cut into sticks

1 bulb fennel, trimmed and sliced

100g/4oz broccoli florets

100g/4oz sugar snap peas

1 bunch spring onions, trimmed and sliced

2.5cm/1in piece of fresh ginger, grated

1 clove garlic, crushed

1 tbsp soy sauce

1 tbsp fish sauce

3 tbsp fresh chopped coriander

Method:

1. Heat the oil in a large frying pan or wok. Dust the salmon with the five spice and pepper. Add to the pan and cook for 3-4 mins, turning once, until golden.

2. Add the lime zest, cook for another minute, then remove from the pan and keep warm.

3. Add the carrots, fennel, broccoli and 3 tbsp water. Stir-fry for 3 mins.

4. Add the peas, spring onions, ginger and garlic. Stir-fry for 2-3 mins.

5. Stir in the lime juice, soy sauce, fish sauce and 2 tbsp coriander. Cook for 1 minute.

6. Transfer the salmon to serving plates, top with the veg and any juices. Scatter over the remaining coriander and serve.