A whole salmon is a lot easier to cook than many people think. Match it with this Christmas-coloured slaw for a festive centrepiece.
1 whole salmon (around 4kg)
½ cup rice bran oil
2 whole heads of garlic, peeled and roughly chopped
2 large brown onions, peeled and finely chopped
1 tbsp dark brown sugar
½ cup soy sauce
juice of 1 lemon
Japanese mayonnaise, to serve
5 spring onions, julienned
¼ head cabbage, finely shredded
4 Lebanese cucumbers, peeled and julienned
1 punnet of cherry tomatoes, halved
3 tbsp soy sauce
3 tbsp rice vinegar
1 tbsp sugar
2 tsp sesame oil
1 tsp toasted sesame seeds
1. For the Japanese slaw, place the spring onions in cold water and leave in the fridge to curl. Drain well and combine with the cabbage, cucumber and tomatoes. Mix the soy sauce, vinegar, sugar, sesame oil and sesame seeds together with 2 of water and toss through the vegetables.
2. Heat your oven to 160C (150C fan-forced). Line a long baking tray with baking paper and place the salmon on top. Roast in the oven for 45 minutes, then remove and rest for 10 minutes.
3. Heat a large frying pan over low-medium heat, add the bran oil and fry the garlic and onion, stirring often for about 6 minutes, until browned and softened. Add the sugar and soy sauce and remove from the heat, stirring to dissolve the sugar. Mix through the lemon juice.
4. Move the whole fish, still on the baking paper, to a serving plate and carefully cut the skin away from the top of the salmon with a sharp knife. Pour the soy sauce, oil, garlic and ginger mix all over the flesh of the fish. Serve with the Japanese slaw.