Salmon Rice Paper

Moderate | Mild | 45 min | x2

Up your salmon game with this simple recipe! Wrapping your salmon and veggies in soft rice paper adds texture and completely transforms a simple fish dish into a mouth-watering experience. For vegetarians, tofu can be used as a substitute. An impressive crowd-pleaser that can be enjoyed both hot and cold depending on what the weather is saying outside!

INGREDIENTS

Salmon Rice Paper ingredients
 Salmon steak 2 portions
Thai Mix Spices 1 Tbsp
Spring roll Wrappers 6 pieces
Tamarind Paste 15g (1 sachet)
 Onion ½ piece
Carrot ½ piece
Tomato 1 piece
Basil 1 bunch
Light soy sauce 2 Tbsp
Wok oil with chilli 2 Tbsp
Fish sauce 2 tsp

INSTRUCTIONS

1
Salmon Rice Paper

Season salmon

Season salmon steaks with 1 Tsp Thai mix spices and 1 tsp of fish sauce. Rub the spice mixture into the salmon and then set aside.

2
Salmon Rice Paper

Prepare the rice paper

Place rice paper wraps into warm water until soft and foldable. Then, remove them from the water and blot them on a damp tea towel. Place 3 rice papers in a flower pattern on a flat surface.

3
Salmon Rice Paper

Place the filling

Place onion and tomatoes slices in the centre of the rice paper wraps. Then add the strips of carrots and the salmon. Top with a few leaves of basil, 1 Tbsp of light soy sauce and 1 Tbsp of Chilli wok oil.

4
Salmon Rice Paper

Steam the wrapper

Wrap the rice paper carefully to form a parcel. Steam for about 10 to 15 minutes. Serve hot with rice and lime wedges!