Stranger Foods

Photograph of Thai-style salmon parcels with greens & rice.

ThaiThai-style salmon parcels with greens & rice

Serves 2 | Prep 10 mins | Cook 15 mins

Steaming fish is not only a healthy way to cook it, it also ensures the fish stays moist. Wrapping this salmon up in parcels along with the greens and dressing means that each parcel is bursting with flavour and delicious cooking juices. It makes for a very quick and easy midweek meal.

Source: Foolproof Fish: 60 Delicious Dishes to Make at Home

Ingredients

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Imperial

x0.5

120 g jasmine rice
100 g choy sum, halved and sliced
3 baby pak choi, halved lengthways
70 g brown shimeji mushrooms (or shiitake if you can’t find them)
2 skin-on salmon fillets
2 spring onions, thinly sliced, plus extra to garnish
1 red chilli, sliced into rounds
thumb-sized piece ginger, peeled and cut into matchsticks

For the dressing

2 tbsp soy sauce
1 tsp runny honey
1 tsp sesame oil
2 cloves garlic, crushed
1 lime, juice of

To serve

1 lime, cut into wedges
coriander leaves, to garnish

Instructions

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°F

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Preheat the oven to 180°C/gas 6.
Cook the jasmine rice according to the packet instructions.
Create your salmon parcels: using two large pieces of parchment paper, start by dividing and piling a base of the choy sum and pak choi between them. Then place the mushrooms on top of this and the fish on top of the mushrooms.
In a small bowl, whisk together the dressing ingredients. Drizzle this over the salmon fillets and then sprinkle over the spring onions, red chilli and ginger. Bring the sides of the parchment paper together to create a little tent, sealing well and tying with some kitchen string to ensure there are no gaps. Transfer to the middle of the oven for , until the fish is flaky and cooked through.
Carefully open the parcels to reveal the fragrant steamed fish and vegetables. Divide the rice between two plates and tip a parcel onto each one, ensuring you pour over all the delicious cooking juices. Garnish with some coriander leaves, sliced spring onions and some lime wedges on the side.

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