Vietnamese newspaper salmon

Wrapping the salmon in damp newspaper helps the fish steam and protects the flesh.

1 HOUR | SERVES 6-8 | EASY |

ginger 150g, 1/2 sliced, 1/2 cut into matchsticks

lemongrass 6 stalks, halved lengthways

salmon 1 whole side (about 1.5kg)

red chillies 4, sliced

garlic 2 cloves, finely sliced

lime 3, zested and sliced

coriander a large bunch

mint a large bunch

basil a large bunch

spring onions 4, sliced

1 Heat the barbecue to medium, around 220C with the lid closed, or, if using an oven, heat to 220C/fan 200C/gas 7 and put in a baking sheet to heat.

2 Lay out six sheets of newspaper, slightly overlapping so that you have a large surface. Lay the ginger slices and lemongrass down in a layer, horizontally, near to you, roughly the same size as the salmon side and lay the salmon on top, skin-side down. Season well and scatter with the chilli, ginger matchsticks, garlic, lime zest, 3/4 of the herbs, spring onions and the slices of lime. Wrap the salmon up by folding in the sides and folding the salmon over and over, ensuring the bottom has more than one layer of newspaper. Tie the package with string around both ends, and in the middle for extra security.

3 Sprinkle generously with water and put, skinside down, on the barbecue or onto the baking tray in the oven and cook for 40-50 minutes or until cooked through, splashing with a little more water after 20 minutes.

4 Carefully remove from the barbecue or oven and serve in the newspaper, scattered with the remaining fresh herbs.

PER SERVING (8) 373 kcals | fat 19.4g saturates 4g | carbs 5.4g | sugars 1.1g fibre 1.6g | protein 43.3g | salt 0.3g