Steamed salmon parcels
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|140 g||Dried egg noodles|
|4||Boneless salmon fillets|
|½ cup||Coriander leaves|
|1 tbsp||Sesame oil|
|¼ cup||Lemon juice|
|¼ tsp||Minced chilli|
|1 to taste||Black pepper - ground|
- Cook noodles in boiling water until just tender. Divide cooked noodles among four large pieces of baking paper. Place each salmon fillet (skinned and bonned), on top of noodles, folding tail end under to fit.
- Top with a slice of lemon, coriander and finely sliced spring onion. Mix together sesame oil, lemon juice and prepared minced chilli and pour over fish. Grind over ground pepper.
- Fold baking paper around fish mixture to completely enclose. Parcels must be sealed to prevent water getting in. Place fish parcels in a bamboo steamer or a lidded fry pan of simmering water. Cover and cook for 8 to 10 minutes or until fish is cooked. Serve in paper, accompanied by steamed greens.
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