Ingredients
1 whole side salmon (800g-1kg)
1 red chilli, finely chopped
3 spring onions, finely chopped white and green

Ingredients for the marinade
4 tbsp soy sauce
4 tbsp honey
2 tbsp rice wine vinegar
Juice of 1 lime
2 tbsp hoisin sauce *
2 tbsp oyster sauce *
2 star anise
2 tsp Thai seven spice
2 tsp Thai fish sauce *
1 tsp sesame oil

* Or just use 4 tbsps oyster sauce

Method
In a non metal dish that is large enough to sit the salmon flat, mix all the marinade ingredients together and lay the salmon skin side up in the marinade.  Leave for at least 3 hours if possible but up to 8.

When you are ready to cook, preheat the oven to 180c.

Remove the salmon from the marinade and place in a well oiled roasting dish, skin side down for 15-20 minutes.

Transfer the marinade to a small saucepan and bring to the boil.  Reduce the heat and simmer for 3-5 minutes until thick and syrupy. This may taste a little salty at the moment but on the salmon it won’t be.

Once the sauce is ready your salmon should have been cooking for 10 minutes. Pour the sauce over the salmon and continue to cook, for another 5-10 minutes, the salmon should slightly caramelise. To test if it’s cooked, carefully insert a knife into the very middle and hold the knife there for a few seconds, the knife should be hot.

Scatter the spring onion and chilli over and serve with noodles or rice.