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put a pan of salted water on the heat and bring it up to the boil.
peel and grate the ginger, adding it to a bowl with the oil to infuse.
snip off the tip and tail of the beans.
blanche the beans in the rapidly boiling salted water for 2-3 minutes before scooping them out and dunking them in ice cold water to instantly cool and refresh.
wash the radishes and thinly slice them. Peel and slice the red onion.
brush the fish with the ginger oil, season and fry, skin side down to begin with, in a hot pan. Turn the fish half way through cooking.
toss the beans, onion, radish and sesame seeds together with the soy.
serve the cooked fish on top of a mound of salad.

serves 2

• thumb-sized piece of root ginger
• shot of vegetable oil
• two fistfuls of green beans
• 1 small red onion
• 5 or 6 radishes
• generous splash of light soy sauce
• 2 tbsp of sesame seeds
• 2 salmon fillets, skin on

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Asian Ginger Salmon