Baked salmon and sweet potato wraps with kecap manis

1 Set the oven to 200 degrees.

2 Shred the spring onions as finely as you can, at an angle. Cover them with cold water and put in the fridge for a minimum of 30 minutes. This will crisp up the spring onions in true Chinese style.

3 Peel and slice the sweet potato ultra-thinly — a mandolin is perfect for this if you have one.

4 Put the sweet potato in a bowl and add the sesame oil and chilli, then season with salt and pepper. Turn everything together, then lay on a baking tray, thinly and evenly.

5 Put the kecap manis, water and sesame seeds in a bowl, mix, then turn the salmon in the sauce so it is coated.

6 Lay the salmon on top of the sweet potato. Scrape out the remaining sauce and dot it around the tray.

7 Add another drizzle of sesame oil over the salmon and bake for 15 minutes. When it is cooked, add a squeeze of lime and serve with the drained spring onions, cucumber and lettuce.

8 Fork the salmon into chunks and wrap in the lettuce, along with some sweet potato, cucumber and spring onion.