Steamed Salmon Parcels with Green Curry

Ingredients

• 4 round rice paper sheets
• 4 x 180g pieces of salmon, centre cut and skin removed
• 1 tbsp AYAM™ Sesame Oil
• 4 large basil leaves plus extra for garnish
• 1 tbsp vegetable oil
• 1 ½ tbsp AYAM™ Thai Green Curry Paste
• 1 x (270ml) can AYAM™ Coconut Milk
• 1 small zucchini, 1cm dice
• 1 large handful of green beans, cut into thirds
• ½ a head of broccoli, cut into small florets
• 1 tbsp palm sugar
• 2 tbsp AYAM™ Fish Sauce
• Juice 1 lime
• 1 tbsp salt
• Heat a large bamboo steamer lined with baking paper, pierced with holes over a wok of boiling water.
• Now add the vegetables and cook for 6-7 minutes until just tender but still have a little crunch. Add the sugar, fish sauce and lime juice and stir through. Add extra chopped basil at the last minute.
• While the vegetables are cooking, steam the fish. Place in the basket, cover with lid and cook for 6-8 minutes.
• Serve vegetables in shallow bowls with the sauce and top with the salmon parcels.