STEAMING
FISH AND SEAFOOD
PERFECT FOR LUNCH OR DINNER
Small paper parcels are a great way to combine lots of flavours together in a small, compact little unit. All manner of herbs and spices can be added to these, so get creative and experiment with as many different options as you can.
Serves: 1
1 salmon fillet
2.5cm (1 inch) root ginger, peeled and cut into thin matchsticks
½ red chilli (chile), finely chopped
2 slices lemon
sea salt and cracked black pepper
Shape a piece of baking parchment into a bowl or open-topped parcel; it doesn’t have to be pretty, as long as it contains all the ingredients and the top remains open.
Lay the salmon fillet inside the parchment bowl. Sprinkle some salt and pepper over the fillet, then sprinkle the ginger and chilli (chile) over, and finally top with the lemon slices.
Steam for 15 minutes.