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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!
|Salmon steak||2 portions|
|Thai Mix Spices||1 Tbsp|
|Spring roll Wrappers||6 pieces|
|Tamarind Paste||15g (1 sachet)|
|Light soy sauce||2 Tbsp|
|Wok oil with chilli||2 Tbsp|
|Fish sauce||2 tsp|
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.
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.
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.
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!