Oven Steamed Salmon Parcel with Ginger and Spring Onions

| Recipes

Oven Steamed Salmon Parcel with Ginger and Spring Onions

Serves 4

Ingredients

  • 1kg large salmon fillet, scaled and pin-boned

  • 5 slices fresh ginger, finely sliced

  • 2 red chillies, deseeded and finely sliced

  • 4 spring onions, finely sliced

  • 100ml white wine / stock / water

  • Big piece of grease-proof paper (3 times bigger than the fish)

Seasoning Sauce

  • 2 Tbsp Lee Kum Kee Premium Light Soy Sauce

Method

  1. Pre-heated oven at 200°C.
  2. Place the salmon in the middle of a large piece of grease proof paper, scatter the ginger, chilli and spring onion evenly on top.
  3. Tightly fold the paper into a envelope with one open side, pour in the white wine or stock then fold and seal it before putting into the oven.
  4. Bake for 15 minutes or until cooked through.
  5. Drizzle with Light soy sauce to give seasoning before serve.

Tip for a summer BBQ:

After seasoning and adding the wine/stock, make sure the salmon is sealed well in the grease-proof paper, then place on foil, seal well and cook it on a barbecue instead!

 

SKILL UP - Buy a Whole Fish and Fillet it Yourself!

First wash and clean the fish, and then fillet it. See the instructional video by clicking on the hyperlinks. Try out the chef way for some high skill practice :)

2018 © MING-AI (LONDON) INSTITUTE. ALL RIGHTS RESERVED. CHARITY NUMBER 1015621. COMPANY NUMBER 2763177.