Salmon and enoki mushroom steamed rice paper parcels

  • 25 mins preparation
  • 15 mins cooking
  • Makes 12 Item
  • Print


Salmon and enoki mushroom steamed rice paper parcels
  • 4 boneless skinless salmon fillets (200g)
  • 1 1/2 teaspoon ginger, grated finely
  • 1 clove garlic, grated finely
  • 1 green onion, chopped finely
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon sea salt flakes
  • 24 (16cm) rice paper rounds
  • 150 gram enoki mushrooms, trimmed
  • 12 sprigs fresh coriander
  • 2 tablespoon kecap manis
  • 2 tablespoon rice wine vinegar
  • 1 green onion, sliced thinly, extra


Salmon and enoki mushroom steamed rice paper parcels
  • 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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