Ching He Huang served up a tasty steamed salmon teriyaki with wok-fried vegetables on Lorraine.

The ingredients are: 2-4 salmon fillets, skin on, 1 teaspoon of mirin, pinch of freshly ground rock salt/sea salt and pinch of ground white pepper.

For the teriyaki sauce: 1 teaspoon of groundnut oil, 1 teaspoon grated garlic, 1 teaspoon grated ginger, 50-100ml light soy sauce, 50-100ml mirin and 2 teaspoons soft brown sugar.

For the wok-fried vegetables: 2 cloves garlic, peeled and finely chopped, 1 red chilli, deseeded and finely chopped, 300g Tenderstem broccoli, washed, sliced on the angle into 2 inch pieces, 1 medium carrot, top, tailed, peeled and sliced on the angle, Dash of water and 1-2 teaspoon low sodium light soy sauce.