Steamed Salmon Parcels with Green Curry

Cook Time 30 minutes

Servings 4


4 round rice paper sheets

4 x 180g pieces of salmon, centre cut and skin removed

1 tbsp sesame oil

4 large basil leaves plus extra for garnish

1 tbsp vegetable oil

1 ½ tbsp green curry paste

1 x (270ml) can coconut milk

1 small zucchini, 1cm dice

1 large handful of green beans, cut into thirds

½ a head of broccoli, cut into small florets

1 tbsp palm sugar

2 tbsp fish sauce

Juice 1 lime

1 tbsp salt


Heat a large bamboo steamer lined with baking paper, pierced with holes over a wok of boiling water.

Working with one rice paper sheet at a time, dip into some cold water and place on a clean surface. Brush the rice paper with sesame oil and place one basil leaf in the centre of the sheet. Season the fish with salt. Place on top of basil leaf and then wrap the softened sheet around the fish to form a parcel. Repeat with the remaining fish.

For the curry, heat vegetable oil in a small sauté pan over a medium to high heat and add the curry paste and stir for 2-3 minutes or until it begins to split. Add the coconut milk and bring to the boil for a few minutes.

Now add the vegetables and cook for 6-7 minutes until just tender but still have a little crunch. Add the sugar, fish sauce and lime juice and stir through. Add extra chopped basil at the last minute.

While the vegetables are cooking, steam the fish. Place in the basket, cover with lid and cook for 6-8 minutes.

Serve vegetables in shallow bowls with the sauce and top with the salmon parcels.


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