*A big Thankyou to all the people who

visited me at the Essential Woman Expo

in Brisbane on November 1st 2nd and

3rd and for the interest shown in my

cooking demonstrations.

Here's just one of the recipies we did.....

Steamed Fish Parcels with Wok Tossed Greens

 

4 Salmon fillets (180g each) skin off

4 squares of baking paper (30cm)

4 green onions sliced diagonally

1 long red fresh chilli seeded and sliced thinly

2cm fresh ginger grated

120 mls Spirit House chilli sauce

4 lime slices

12 snow peas (sliced)

1 bunch Trimmed Asparagus (cut in half)

2tbl spoons Oyster Sauce

½tbl spoon Rice Bran Oil

 

Bring a Wok half filled with water to the boil.

 

Place each Salmon Fillet on a 30cm square of Baking Paper. Top with Green Onions, Chilli, Ginger and Lime Slices. Spoon on Spirit House Chilli Sauce. Wrap into parcels.

Put Salmon Fillets into the steamer. Place a steamer over the top of the Wok. Put the lid on and steam the parcels for about 6 or 7 minutes. The fish should be just cooked through. Put the Salmon parcels onto serving plates. Scrunch back the baking paper.

 

Empty water out of your Wok, then using the Wok, heat the rice Bran oil. Put into the oil Snow Peas and cut, trimmed Asparagus. Gently turn the vegetables in the oil for about 2 minutes until lively green. Add the Oyster Sauce and a squeeze of Lime Juice. Arrange Vegetable on plate with the Salmon and serve.

Note: If desired other fish can be used eg barramundi, snapper etc

 

anthea’s kitchen tools   32cm Scanpan steamer 32cm Scanpan Wok 28cm Scanpan sauté pan Microplane zester Scanpan  knives Spirit House chilli sauce

 

 

 

 

 

 

 

 

 

 

 

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