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( recipe )

oseph and George have always been into fish. George loves going to The Fish Shop on the Gloucester Road – or, indeed, any fish counter – to look at “the fish with eyes”. I always buy a couple of sea bass fillets whenever I am there as they are the ultimate fast food, pan fried in a little butter or olive oil. On the table in five minutes, they are great for a quick tea when the kids are dashing in from

school and out again to Cubs, kung fu, or just out to play. In particular, the boys love fish pie, fish cakes, smoked

fish, sushi and anything with prawns in it. But Joseph went on ‘salmon strike’ a few months ago, deciding he didn’t like it any more. So, since I’m not prepared to cook a different dinner for each member of the family (who has the time or energy for that?), I started trying different marinades and cooking methods to win him back around. This recipe ticks the ‘quick and easy’ box, and makes

me genuinely feel good about cooking and eating with my family. There are times when all parents cut corners (not just me, surely?), and we don’t feel great about what our kids have eaten, but this should bring a smile to your face. Suddenly they’re eating tasty, oily fish, a hefty serving of veg and, if you serve brown rice on the side, so much the better. While the salmon is marinating, I recommend you prep

the other ingredients. (I usually also help with homework around this time, put on a load of washing and probably break up a fight. And have a glass of wine.) The idea with the vegetables here is that those who are

fussy about spices can’t refuse to eat their veg, as some of them are left unanointed, and you can vary the vegetables you use according to what your family will eat. But do try including something that you think they won’t love – you may be surprised. The dish of coriander and chopped chillies adds an extra punch for grown ups, and children with a passion for peppery flavours. You can use this sticky-sweet-salty glaze on just about any

fish, too. (It works well with those sea bass fillets.) If you suffer from fussy fish eaters, I recommend you give it a go.

✱ PAM LLOYD runs a marketing business based in Bristol with her husband, Dieter. With a team of fellow foodies at their side, they specialise in promoting food brands and products through social media, digital marketing and PR. Joseph and George are Pam and Dieter’s two small boys, and gourmands-in-training. Pam plans, shops and cooks; everyone else eats. Follow Pam on Twitter at @fruitandveggirl. 41


4 tbsp light soy sauce 4 tsp brown sugar

4 tbsp mirin (optional, but worth it if you do have some)

4 salmon fillets

seasonal steamable veg (we like Tenderstem®, baton carrots, baby corn, fine green beans, and pak choi)

2.5cm piece ginger, peeled and finely chopped 2 garlic cloves, peeled and finely chopped 1 red chilli, deseeded and sliced olive oil

juice of 1 lime brown rice or noodles, to serve

a handful of fresh coriander, roughly chopped METHOD

– Mix the soy, sugar and mirin in a shallow dish. Add the salmon and marinade for 10 minutes to 1 hour. You can prep everything else while this is happening. – Now you’re going to do three things at once – but it’s not that hard, really. Put a steamer over a pan of simmering water, and heat a frying pan and a wok on a medium heat. – Put the vegetables into the steamer and, at the same time, gently cook the ginger, garlic and half the chilli in a little olive oil in the wok and put the salmon, skin side up, in the other pan. Don’t throw the marinade away! – After 2 minutes, turn the salmon over and take as many of the vegetables out of the steamer as you need to feed the grown ups and more adventurous eaters, and add them to the pan with the garlic, ginger and chilli. Give it a good stir, season to your taste, put a lid on and leave on a low heat for another 2 minutes, after which the salmon will be ready and the plain vegetables cooked. – Put the salmon onto warm plates and pour the marinade into the pan to heat through while you are dividing out the spicy, seasoned vegetables and the plain steamed ones. Add the lime juice to the sauce, stir and pour over the salmon. Serve with brown rice or noodles and put the chopped coriander, and a little dish of the remaining chopped chilli, on the table, to add as you wish.

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