Ginger & Soy Salmon en Papillote

For this Ginger & Soy Salmon en Papillote recipe, I steam salmon but cooking any white fish in a parcel is a classic French technique that ensures the fish is juicy and full of flavour. In this recipe I created as an ambassador for DeDietrich, I added some Asian flavours along with pak choi, asparagus and bell pepper. You can add other tasty vegetables like courgette, carrot, or fennel; however, just make sure they are sliced thinly so they are tender once the fish is finished cooking.

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Course: fish, MAIN, Main Course

Cuisine: asian fusion, French

Servings:

Ingredients

2 tbsp Fused Clever Classic Soy Sauce
1 tbsp rice wine vinegar
black pepper to season
2 tsp Fused Chopped Ginger
1 tsp Fused Chopped Garlic
2 skinless salmon fillets or any white fish (about 140g each)
8 asparagus woody ends trimmed
1 red bell pepper sliced finely into lengths
2 bulbs of pak choi (about 200g), leaves separated
1 tsp Fused Crushed Chilli
1 lime cut into quarters, peel freshly zested (optional)
2 portions steamed rice to serve (jasmine or basmati)

Instructions

Heat oven to 180°C/160°C fan/gas 4. To make the marinade, mix together the soy sauce, rice vinegar, ginger, garlic, and black pepper in a bowl. Add the salmon or white fish fillets, cover and leave to marinate for 10 mins at room temperature or up to 2 hrs in the fridge.
Tear or cut two large pieces of parchment paper. The parchment paper should be large enough to contain one portion of fish and vegetables folded in half. Place the sheets onto a baking tray.
Divide the vegetables in the centre of each piece of parchment and top each with a marinated fish fillet, sliced chilli and lime zest.
Bring the sides of the parchment up over the fish fillet and pour half of the remaining marinade over each fillet. Then, crimp the edges of the parchment tightly together to seal the fish in a parcel.
Roast for 20–25 mins, until the fish fillet is cooked through but still tender. Serve the fish in the parcel with a wedge of lime and rice on the side.

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