(Serves two)

2 pieces skinned salmon fillet, about 175 g each
1 tbsp olive oil
1 tsp grated fresh ginger
Ground black pepper
1 tbsp light soy sauce
1 tbsp rice wine or dry sherry
Half a small red pepper
2 spring onions
Half a pack of snow peas, trimmed
Half a pack baby sweet corn or half 400 g can
Salt
Cooked egg noodles to serve

Line the bottom basket of a double-decker bamboo steamer with a round of non-stick baking paper and put in the salmon. Mix the olive oil and ginger together and season with black pepper, then brush the mixture all over the fish and sprinkle with the soy and rice wine or sherry.

Cut the red pepper in half, then into strips, and cut the spring onions into thin diagonal slices. Mix them together and scatter over the fish.

Stack the second basket on top, add the snow peas and sweet corn and sprinkle with a pinch of salt. Put the lid on, then stand the baskets over a pan of boiling water and, depending on the thickness of the fish, cook for about eight minutes or until the fish flakes easily when tested with the point of a knife. Serve on warm plates with the noodles.