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Continue ShoppingSalmon 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 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
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
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
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
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!