Crispy Rice Paper Salmon Parcels with Soy Dressing

cook 30 mins
  • 3 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • 1 tablespoon rice wine
  • 1 tablespoon caster sugar
  • 4 large rice paper wrappers
  • 4 thin skinless salmon fillets, about 75 g (3 oz) each
  • 4 coriander sprigs
  • 1 tablespoon vegetable oil
  • 2 spring onions, sliced
  • salt and pepper
  • steamed rice
  • cooked edamame (soya) beans
  • Mix together the vinegar, soy sauce, rice wine and sugar. Dip each rice paper wrapper into a bowl of very hot water for 30 seconds, or until softened. Brush a little of the soy mixture over each salmon fillet. Arrange a coriander sprig in the centre of each wrapper, then place a salmon fillet on top, presentation-side down. Fold over the edges of the wrapper to make a parcel. Repeat with the remaining salmon fillets.
  • Heat the vegetable oil in a large, nonstick frying pan. Brush over the parcels with a little water, then cook for 4 minutes on each side until golden and crisp and the fish is cooked through.
  • Stir the spring onion through the remaining soy dressing. Spoon over the fish and serve with steamed rice and edamame (soya) beans.
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