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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