Salmon, soy and chilli

Serves four

For the marinade

• 600g salmon
• 1 fennel bulb
• 2 spring onions
• 1 chilli jalapeño
• 1 clove garlic
• 1 tsp fresh ginger
• 2 tsp chopped preserved lemon
• 0 Groundnut oil
• 2 tbsp chopped coriander

• 200g soy sauce
• 100g sesame oil
• 50g rice vinegar
• 1 tsp honey
• 1 lemon
• 2 tbsp chopped coriander
• 0 Raspberries
• 50g golden raisins
• 2 tsp honey
• 0 drops vanilla extract
• 250g ricotta
• 50g caster sugar
• 500g raspberries

Step 1
Cut the salmon into four pieces.

Step 2
Mix together the marinade ingredients.

Step 3
Heat a griddle pan, then char-grill the fish for a minute or so on each side – you want it nice and pink inside, because it will "cook" further in the residual heat and also in the vinegar and lemon marinade.

Step 4
Remove from the heat, pour over the marinade and set aside for five minutes or so.

Step 5
Meanwhile, stir-fry the fennel, spring onion, chilli, garlic, ginger and lemon in a little oil for a minute or two, to soften, then pile on a big plate (or plates), top with the salmon, spoon over the marinade and serve with some plain boiled rice.

Step 6
Squeeze of lemon juice, plus the grated rind of 1 lemon.

Step 7
Put the raisins in a pan and add just enough water to cover.

Step 8
Add the honey and vanilla, then bring to a boil, remove from the heat and set aside to cool and rehydrate.

Step 9
In a bowl, whip the ricotta with the sugar, lemon juice and rind.

Step 10
To serve, put the raspberries into a big shallow bowl (or individual bowls), top with blobs of ricotta here and there, and scatter over the soaked golden raisins.

Step 11
Spoon over a little of the raisins' vanilla syrup and serve.