Steamed Salmon and Mushroom Parcel with Ponzu Dressing
Makes 2 parcels
- 2 salmon fillets (140g each)
- 1 brown onion, sliced
- 4 mushrooms, sliced (note : can use any kind of fresh mushroom)
- 2 slices of 10g butter
- salt and pepper to taste
- 60ml soy sauce
- 40ml rice vinegar
- 20ml fresh lime juice
- 1 tbsp Mirin sauce
- 1 tsp dashi powder
Sprinkle 1-2 pinches of salt on the salmon and set aside.
Place tin foil (40cm x 30cm) on a flat surface and put baking paper on top (30cm x 30cm). Make 2 sets.
Place half of the sliced onion and mushroom in the centre of the baking paper and the other half of the onion and mushroom in the centre of the other baking paper.
Pat dry the salmon fillet with paper towel and place each fillet on top of the onion and mushroom.
Season with black pepper and salt and place a slice of butter on top.
Fold the baking paper and tin foil together and make a little parcel.
Place a frying pan on medium-high heat and add a cup (250ml) of water and place the two parcels in the frying pan.
Cover with a lid and bring to boil, and steam for 10-12 minutes over medium-high heat.
While you are waiting, mix all of the ponzu sauce ingredients in a small ramekin and set aside.
Serve the parcel on a plate with ponzu