Fish Parcels Recipe Asian Style.
This fish parcel recipe is given by my beautiful friend Josephine. The dish is inspired by the tastes of her birth country Burma. Untuk versi bahasa kunjungi Resep Fish Parcel.
One afternoon I invited my friend Josephine to come around for tea. Well it was my cooking day actually and I love to have company while I’m cooking. I know she is a very good cook, I would describe her cooking is as very authentic Burmese cuisine. Each time I go around to her house she makes plenty of beautiful meals, literally……..restaurant type of meals.
Jo is very good at cooking any type of seafood which I’m completely opposite, but I’m getting there So she taught me step by step to follow her fish parcels recipe.
Fresh salmon (or other fish) roughly 400gr, cut into 4 long strips
4 silverbeet leaves, soak in hot water just until the colour changes, drain (squeeze the water out once it cold)
4 tbsp olive oil or any other cooking oil
2 tsp fish sauce
1 bunch of coriander leaves or cilantro (roughly 8 springs), cut 2 cm length
1 big green chilli, thinly sliced (optional)
4 Asian shallot (1 French onion)
6 garlic cloves
2 big red chilli
3 cm lemon grass (white part only), thinly sliced
1 cm ginger
1 cm turmeric (1/4 tsp turmeric powder)
-Heat the oil in a pan, sauté the paste until the paste cooked.
-Add sliced salmon, cook until brown all sides.
-Add sliced chilli and coriander leaves, put the lids on. Continue cooking for about 2 – 3 minutes. Turn off the heat.
-Prepare the soft silverbeet leaf.
-Place 1x fish on top with little bit of the paste. Wrap the fish nicely in the leaf like a parcel.
-Using a toothpick, pin the fish parcel nicely.
-Steam the fish parcel for about 20 minutes.
-Enjoy the fish parcels with hot white rice. You can also serve this fish parcels with steamed vegetables.
So…..? what do you think ? yummy and healthy isn’t it ?
To get the silverbeet leaves colour to stay nice and green after soaking in hot water, pour cold tab water over the leaves after draining.
Also I would like to thank my friend, Josephine for this beautiful recipe xoxo
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