* 700 g (1.5 lb) Rock salmon fillet, cut into 8 pieces or 4 large fillets
* Juice of ½ Lime, Lemon or Orange
* 1 teaspoon Zest of same
* 2 teaspoons Ginger root, peeled and Grated, reserve any juice
* 2 teaspoons Nam pla
* 1 Garlic clove, peeled and crushed
* 1 Onion, peeled and sliced finely
* 1 to 2 teaspoons red Chilli flakes
* 3 tablespoons Olive oil
* 3 tablespoons freshly chopped Coriander
* Sea salt and Freshly ground black pepper
* Lime or Orange Wedges to serve

===Method===
* Generously season the Rock salmon with Sea salt and Black pepper
* Drizzle the Citrus juice, Zest and Nam pla over the Fish
* Roll the Fish in the marinade to ensure it's well coated
* Refrigerate for an hour or two
* In a pan, gently Fry the Onion and Garlic in the Olive oil until soft, about 4 minutes
* Stir in the Chilli flakes, Ginger root and any juice
* Oil a small ovenproof dish and lay the Fish in it together with the juices
* Cover with the Coriander leaves and then ladle the Onion mixture over the top
* Bake uncovered for 20 minutes

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