Ginger & soy salmon en papillote - Good Food Middle East
Steaming the salmon in a parcel, in its own marinade, with the spiralized veg, ensures the fish is juicy and full of flavour. Serve with Jasmine or basmati rice
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Cooking tools:
- Spiralizer
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Grater
- Saucepan
- Spoon
Ingredients
- 2 tbsp light soy sauce
- 1 tbsp rice wine vinegar
- thumb-sized piece of ginger, finely grated
- 1 garlic clove, finely grated
- 2 skinless salmon fillets (about 140g each)
- 1 courgette, ends trimmed and spiralized into thin noodles
- 1 carrot, peeled, ends trimmed and spiralized into thin noodles
- 2 bulbs of pak choi (about 200g), leaves separated
- 1 red chilli, thinly sliced, deseeded if you like
- Thai jasmine rice, to serve (optional)
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