Vietnamese newspaper salmon

Method

• step 1

  Heat the barbecue to medium, around 220C with the lid closed, or if using an oven, heat to 220C/fan 200C/gas 7 and put in a baking sheet to heat.

• step 2

  Lay 6 sheets of newspaper out, slightly overlapping so that you have a large surface.

• step 3

  Lay the ginger slices and lemongrass down in a layer, horizontally, near to you, roughly the same size as the salmon side and lay the salmon on top, skin-side down.

• step 4

  Season well and scatter with the chilli, ginger matchsticks, garlic, lime zest, ¾ of the herbs, spring onions and the slices of lime.

• step 5

  Wrap the salmon up by folding in the sides and folding the salmon over and over, ensuring the bottom has more than one layer of newspaper.

• step 6

  Tie the package with string around both ends, and in the middle for extra security.

• step 7

  Sprinkle generously with water and put, skin-side down, on the barbecue or onto the baking tray in the oven and cook for 40-50 minutes until cooked through, splashing with a little more water after 20 minutes.

• step 8

  Carefully remove from the barbecue or oven and serve in the newspaper, scattered with the remaining fresh herbs.