Name: Salmon and enoki mushroom steamed rice paper parcels
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 4 boneless skinless salmon fillets (200g); 1 1/2 teaspoon ginger, grated finely; 1 clove garlic, grated finely; 1 green onion, chopped finely; 1 teaspoon vegetable oil; 1/2 teaspoon sea salt flakes; 24 (16cm) rice paper rounds; 150 gram enoki mushrooms, trimmed; 12 sprigs fresh coriander; 2 tablespoon kecap manis; 2 tablespoon rice wine vinegar; 1 green onion, sliced thinly, extra

Salmon and enoki mushroom steamed rice paper parcels

Skip to Recipe

Makes 12 Item

Prep

25M

Cook

15M

Total

40M

Ingredients

4 boneless skinless salmon fillets (200g)

1 1/2 teaspoon ginger, grated finely

1 clove garlic, grated finely

1 green onion, chopped finely

1 teaspoon vegetable oil

1/2 teaspoon sea salt flakes

24 (16cm) rice paper rounds

150 gram enoki mushrooms, trimmed

12 sprigs fresh coriander

2 tablespoon kecap manis

2 tablespoon rice wine vinegar

1 green onion, sliced thinly, extra

Method

1.Cut each salmon fillet lengthways into three long pieces. Trim ends so each piece is 12cm long.

2.Combine ginger, garlic, green onion, oil and salt in a large bowl with fish; toss gently to coat.

3.Soak 2 rice paper rounds in a bowl of tepid water for 20 seconds or until just pliable. Layer rounds directly on top of each other on a chopping board covered with baking paper.

4.Place a sprig of coriander, some of the mushrooms and a piece of fish in the centre. Fold sides in then roll up to form a parcel. Repeat with remaining rice paper rounds, coriander, mushroom and fish.

5.Line a large steamer with baking paper; place steamer on a saucepan of boiling water. Place parcels in steamer; cook, covered, for 2 minutes or until fish is just cooked through. Carefully remove from steamer.

6.Combine kecap manis and vinegar in a bowl; serve with rice paper parcels, topped with extra green onion.

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