Salmon Parcels with Ginger, Soy & Bok Choy

• 份量: SERVES 4

食材

2 bok choy (pak choy), cut in half and washed

4 x 180 g (6 oz) salmon fillets (skin off)

4 cm (1½ inch) piece ginger, julienne

3 spring onions (scallions), cut into thin strips, plus extra to garnish

1 long red chilli, cut into thin strips

125 ml (4 fl oz/½ cup) soy sauce

1 tablespoon fish sauce

2 garlic cloves, crushed

3 tablespoons shaoxing rice wine

1 tablespoon finely chopped coriander (cilantro) root and stem

½ teaspoon sesame oil

1 small handful coriander (cilantro) sprigs, to garnish (optional)

步驟

Lay 4 large pieces of foil on your bench and place half a bok choy in the centre of each piece, then top with a salmon fillet, a piece of ginger, some spring onion and chilli. Preheat the barbecue hotplate to medium-high. Combine the soy, fish sauce, garlic, rice wine, coriander roöt and stem and sesame oil and pour over the salmon. Quickly wrap the fish up so you don't lose any of the sauce and seal tightly. Place onto the hotplate and cook for about 10 minutes or until the salmon is cooked to your liking. Open up the foil (be careful of the steam) and serve immediately with the extra spring onion strips and coriander, if you like

筆記

My Grill 90