Quick & Easy

Salmon and enoki mushroom steamed rice paper parcels

SALMON AND ENOKI MUSHROOM steamed rice paper parcels
12 Item



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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