Ingredients
• 1/2 small wombok (see note), finely shredded
• 2 cups (130g) bean sprouts
• 4cm piece ginger, peeled, cut into matchsticks
• 6 green onions, ends trimmed, thinly sliced diagonally
• 1 long fresh red chilli, seeded, thinly sliced lengthways
• 1 cup coriander leaves
• 4 (about 200g each) salmon fillets
• 2 tablespoons light soy sauce
• 1 tablespoon lime juice
• 2 teaspoons sesame oil
• 1 tablespoon peanut oil
• Steamed SunRice Jasmine Fragrant Rice, to serve
Method
Step 1
Preheat oven to 200°C. Cut four 40cm squares of baking paper and place on a clean work surface. Combine wombok and half the bean sprouts, ginger, green onion, chilli and coriander in a small bowl. Divide evenly among baking paper squares. Top with salmon fillets. Scrunch the paper around each salmon fillet to create a bowl shape. Drizzle with soy sauce, lime juice and sesame oil. Place on a baking tray. Bake in oven for 10 minutes for medium or until cooked to your liking. Remove from oven.
Step 2
Meanwhile, heat peanut oil in a small saucepan over high heat until just smoking. Remove from heat. Pour hot oil evenly over each salmon fillet. Place parcels on serving plates. Top with remaining bean sprouts, ginger, green onion, chilli and coriander. Serve immediately with steamed rice, if desired.
