anybody got any salmon? sorted

Here's my latest purchase from the fantastic Kin Yip Hon Oriental supermarket: a great big jar of pink pickled ginger.

This stuff tends to be used as an accompaniment to sushi, along with the usual wasabi and soy sauce. You can just eat it straight out of the jar, as I sometimes do, but don't overdo it or you'll ending up making the noise denoted by the little green bit of text on the label, which I assume is just there as a warning of some sort.

You can also cook with it, and this is what I did with it last night: get a load of it out of the jar, chop it up finely, chop some garlic and chilli up finely as well, stick it all in a bowl, add some lemon juice, sesame oil, soy sauce and some teriyaki marinade (Kikkoman do a good one). Then get a couple of salmon fillets, put them on a doubled-up sheet of foil, crimp the edges together into a parcel, and before crimping shut the last edge pour the contents of the bowl into the parcel. Then stick it in the oven for about 25 minutes.

Meanwhile, chop and fry up some red pepper and mangetout. When the fish comes out of the oven, snip off the end of the parcel and pour the liquid into the pan - scrape in the garlic/ginger goop as well. Sprinkle in a bit of Chinese 5 spice powder, then bung in some stir-fry noodles (Amoy are good), stir the whole thing around until the noodles are cooked and the liquid has cooked off a bit, then stick them on a plate. Put the fish on top, and eat.