Sticky Salmon with Mushrooms & Gomashio

• Transfer the fish to the bowl and set aside to marinate until step 3 (see Tip).
• Meanwhile, discard the base of the pak choi and finely chop both the leaves and the stems.
• Slice the mushrooms.
• Finely chop the scallions and separate the white part from the greens.

Tip: if you have time, marinate the fish longer.

• Boil plenty of salted water in a pot or saucepan and cook the giant couscous for 12 - 14 minutes, covered, until done.
• Drain if necessary and fluff through the grains with a fork, then set aside.

• Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
• Fry the mushrooms with the pak choi, the white part of the scallions for 6 minutes, along with the rest of the garlic and ginger paste.
• Season to taste with salt and pepper.

• Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
• Fry the fish for 2 - 3 minutes on its skin, keeping the marinade in the bowl.
• Lower the heat, then flip and fry for 2 more minutes.
• Add the marinade and cook for 1 more minute (see Tip).

Tip: if you want to make more sauce, add a splash of water to the pan.