Simple Spicy Salmon

*UPDATE - Keep pureed garlic, ginger and chilli in the fridge for any emergency needs. They keep well and make things super fast.My husband and I like fish, especially shellfish so I am not wholly sure why we don't eat it very often, particularly at home. I think for me, it's because it's always best to be eaten fresh, day of purchase and I don't often have time to swing by the supermarket on my way home to get some nor do I have a local fishmonger handy. I am not even a huge salmon fan, it really depends on how it's cooked but I find the salmon fillet cooked like this, for me works best, you will need:

• Salmon Fillets
• Soy Sauce
• Red Chillies
• Ginger
• Garlic
• Pak Choi
• Sticky white rice

You're going to start by marinating the salmon fillets, so the sooner you can get on with that, the better, overnight is desirable but even 30 minutes can help. Finely chop the ginger, chilli and garlic. I use a thumb sized piece of ginger, half a large red chilli and one garlic clove for two fillets but it depends how strong you like it. Add it to the salmon fillets and also add soy sauce so it is about 1cm deep and ensure the salmon is flesh side down so it can absorb all the flavours. Pan fry it for only a couple of minutes each side and it is done. Once cooked, I like to take it out the pan and add some pok choi in, you could also use asparagus, mange tout or any other vegetables you like. It absorbs all those wonderful flavours already in the pan, I just add a little more soy sauce. Serve with noodles, or my favourite, sticky white rice. Simples!