For the dressing:
1 heaped teaspoon grated fresh ginger
3 tablespoons reduced-salt soy sauce
1 teaspoon balsamic vinegar
1 tablespoon clear honey, preferably raw
1 1/2 teaspoons sesame oil
1 long red chilli, deseeded and chopped
3 spring onions, trimmed and finely chopped
juice of 1 1/2 limes
For the parcels:
4 x 150g salmon fillets, skinned
400g quick-cook prepared mixed vegetables, such as halved baby corn, mangetout, sugar snap peas, small broccoli florets, pak choi, pepper pieces or thinly sliced carrots
coriander leaves, to garnish
steamed brown rice, to serve
1. Preheat the oven to 200˚C/gas mark 6.
2. Cut 4 pieces of foil large enough to each hold a salmon piece and some vegetables and to scrunch into loose-fitting parcels.
3. Make the dressing by combining all the ingredients in a jug.
4. Place one-quarter of the vegetables in the centre of each piece of foil and place the fish on top.
5. Divide the dressing equally between the parcels.
6. Scrunch the foil to make loose, sealed parcels, so that the vapour inside will have room to steam the fish. Place the parcels on a baking tray. Place onto the middle shelf and cook the fish for 15–20 minutes, depending on thickness, or until the fish is cooked through. It’s important not to overcook the fish as it will be dry.
7. Use the tip of a knife to carefully check for doneness – it should look moist but not raw and pull apart easily.
8. Transfer the fish and vegetables onto serving plates and pour over the sauce. Serve with steamed brown rice.
For more recipes from Asia Light by Ghillie James, click here.