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Miso Steamed Salmon with Garlic Ginger & Chilli

Cooking in a packet, also known as cooking en papillot, is one of those techniques that's good enough to be used in restaurants but works brilliantly at home too. The basic method involves wrapping food in individual parchment or foil packets and baking them in a hot oven. It’s a great way to add excellent flavours, but also to keep fish really moist. Best of all it creates very little washing up!⠀ Serves 2 ⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ INGREDIENTS

⠀⠀⠀⠀⠀⠀⠀⠀⠀ 500g piece of Salmon skin on⠀ Small thumb sized piece of ginger, peeled and chopped into matchsticks ⠀ 1 spring onion cut into matchsticks ⠀ 2 garlic clove finely sliced ⠀ 1 red chilli finely sliced ⠀ A few coriander leaves⠀ Large piece of foil ⠀ Marinade (mix together)⠀ 2 teaspoons white miso paste @misotasty 2 teaspoons soy sauce ⠀ 1 teaspoon sesame oil⠀ 1 teaspoon honey ⠀ Pak Choi & Noodles to serve⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ METHOD ⠀

⠀⠀⠀⠀⠀⠀⠀⠀ Place the salmon skin side down on the foil. Coat the salmon with the marinade and season with Salt and Pepper. Add 2-3 slices of the garlic, 4-5 matchsticks of ginger, 3-4 slices of chilli, spring onion and the coriander leaves on top of the salmon and seal the foil into a parcel leaving a gap, so the foil doesn’t touch the top of the salmon.⠀ Place in an oven of 200 degrees for 15 mins.⠀ In a small frying pan sauté the rest of the ginger garlic and chilli in groundnut oil, until it just starts to turn golden. Be careful as this happens quickly. Remove with a slotted spoon onto kitchen paper. ⠀ Remove the salmon from the oven and rest without opening the parcel for 5 minutes. ⠀ Serve with Pak Choi and noodles.⠀ Scatter the caramelised garlic, ginger and chilli on top and serve.⠀

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