Steamed Fish Parcel
Steamed Fish Parcel GF WF DF EG YF
- 1 Fillet of salmon, trout or other oily fish per person
- 8 tsp. Ground sesame seeds
- 4 tbsp. Freshly cracked almonds (roughly chopped)
- 1 tsp. Sesame oil
- 1 Leek
- 2 Carrots
- 3 Cloves of garlic
- 1 inch (2½ cm.) Fresh ginger root
- Grated rind and juice of 1 lemon
Pre-heat oven to 375ºF, 190ºC or Gas Mark 5.
Place the ground sesame seeds, chopped almonds, garlic, sesame oil, lemon rind and juice in a blender and blend to a paste. Place paste along the bottom of a dish or plate large enough to accommodate the fish fillets. Place the fillets cut side down on the paste and leave for 1 – 2 hours.
Cut out squares of baking parchment, sufficiently large enough to enclose one fish fillet per square when wrapped and the ends folded over. Brush the squares of parchment with sesame oil and place one fillet on each.
Cut leeks and carrots into fine shreds about 2 inches long. Peel and slice and chop the ginger and mix into the vegetables.
Distribute the vegetable mixture over the fish together with the marinade paste. Fold the parchment into packets and place on a foil lined baking tray and bake for 25 minutes.