Steamed Salmon with Fresh Noodle Parcels is a superb Japanese dish that is clean, healthy and so easy to prepare and cook. The steaming of the fish in a foil parcel infuses the fish delicately and subtly. The Pak Choi, spring onions and ginger give the Asian flavours. Whilst the Real Ale adds a lovely background flavour and colour. I normally serve these within the foil parcels sitting in the middle of each plate. Let the diners open the parcels to experience the aromas and glorious colours that are contained. However, be careful as contents are hot and steam will be released.
Steamed Salmon with Fresh Noodles Parcels
- For four parcels place baking paper large enough to wrap up the salmon loosely on top of foil rectangles that are slightly bigger.
- Place a noodle nest onto each, and top with pak choi followed by a salmon fillet.
- Scatter over the spring onions.
- Mix together Badger gold champion ale, sweet chilli and soy sauce.
- Bring the sides of the foil up around the salmon, divide the sauce between the parcels and seal the parcels up well by scrunching the foil together.
- Place in an oven at 200C or on a barbecue until the salmon is cooked about 20 - 25 minutes. The salmon should flake apart when cooked.
- Open the parcels and scatter over chilli and coriander before serving.