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Sunday, 20 August 2017

Coconut Salmon en Papilote with Asian Greens

This is really easy and can be prepared hours in advance.

1 fillet salmon per person
1 sheet baking paper per fillet (about 30cm long)
3 tbs coconut milk per fillet
2 thin slices ginger per fillet
2 slices garlic per fillet
2 slices lime per fillet
Fish sauce
Raw sugar
Coriander stalks
Minced lemon grass
Sliced chilli (optional)

Pak choy
Bok choy
Grated ginger
Grated garlic
Sesame oil
2 tbs oyster sauce
1 tbs kecap manis

Fold the baking paper in half then cut half of a heart shape leaving as much paper in tact as you can. Place down a few coriander stalks and some minced lemon grass next to the spine of the folded half of the paper. Place the salmon fillet on top of the lemongrass/coriander stalks. Spoon over some coconut milk, a few splashes of fish sauce, ginger slices, garlic slices, lime slices, sprinkle a little sugar, some salt and if using, chilli slices. Fold the paper over the top of the fish and begin folding the paper over on itself until you have sealed the bag. Place on a tray in the fridge until you are ready. When it is time to cook, preheat an over to 220C then baked the fish for 12 minutes and remove to a clean plate.

Cut the base from your pak choy and bok choy, rinse away any grit. Heat some sesame oil in a wok or frying pan, sear the greens in batches, remove then add in some more oil then the garlic and ginger and fry until fragrant. Add the oyster sauce and kecap manis then toss the greans through the sauce.

Load the greens onto your plate then remove the salmon and its juices to the same plate, the kecap manis and oyster sauce mix very well with the coconut milk.

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