Marinated and grilled salmon
Pick the cilantro leaves and thinly slice the stalks. Bash up your lemongrass and mix it with the soy sauce and cilantro stalks. Finely grate in the ginger and garlic then rub all over the salmon fillet. Leave it to marinate for an hour or so, either in a plastic bag or on a tray covered with plastic wrap.
Preheat the barbecue to its highest setting. When you’re ready to cook the salmon, remove it from the marinade, brush with honey and place in a barbecue fish basket to keep it in one piece. Grill for 10 minutes, or until cooked through, turning halfway.
Meanwhile, seed and thinly slice the chilies and trim and thinly slice the green onions. When the salmon is ready, fork up the flesh a little so everyone can see the lovely, dark, sticky outside and the juicy, pink fish underneath. Serve sprinkled with the chilies, green onions, reserved cilantro leaves, then squeeze over the lime.