GINGER AND LEMONGRASS SALMON

Cooking your fish in a parcel is a great way to keep it juicy and tender. It’s a fabulous method to apply to different fish and flavours. Try using curry leaves, tomatoes and garlic or soy, chilli and a little Shaoxing wine as alternatives.

Serves one 20-minute meal

INGREDIENTS

1 tbsp light soy sauce

1 tbsp mirin

2 spring onions, thinly shredded

1 courgette, halved widthways and then cut into thin sticks

Handful of sugar snap peas, halved lengthways 1 salmon fillet

1 lemon grass stalk, very thinly shredded, any tough outer leaves discarded

1 red chilli, thinly sliced

7g piece of fresh root ginger, finely shredded

1 garlic clove, thinly sliced Handful fresh coriander, chopped, to serve

METHOD

Preheat your oven to 200C/180C fan/Gas 6.

In a small bowl, combine the soy and mirin. Cut a piece of greaseproof paper or foil roughly 50x40cm and place in a medium-sized roasting tin.

Place the spring onions, courgette and sugar snap peas on the paper and season. Place the fish on top, then top with the lemon grass, chilli, ginger and garlic. Pour over the soy and mirin mixture. Fold the sides of the paper over the top, joining them in the middle, and fold together, pleating to enclose. Fold the ends of the paper over several times, then tuck them underneath the parcel to secure.

Pop into the oven for 20 minutes until the fish is just opaque and flakes easily. Pop the parcel onto a plate and scatter over some coriander, before tucking in.

COOK’S TIPS

Try with a drizzle of sesame oil before serving.

This recipe is very easy to multiply: just increase the ingredients accordingly and make up as many individual parcels as needed.

TIME