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Steamed Fish Parcels

Added by Pataks | Mon 09 May 2011 @ 10:07

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Ingredients
• 4 Salmon steaks, estimate 150g (5 oz) per person

• 2 tablespoons thick natural yoghurt (greek yoghurt)

• 2 tablespoons Patak’s Korma Paste

• 1 tablespoon fresh coriander

• 1 teaspoon honey

• juice of 1 lemon, cut into 4 wedges

• good pinch of black pepper

• fresh chopped coriander, to garnish

Method
• In a bowl mix together the yoghurt, coriander, honey and Patak’s Korma Paste. Season with black pepper to taste. Rub the marinade over the fish and leave to marinade for 30 minutes, if you have time.
• Cut 4 pieces of foil into squares, about 20 cm x 20 cm (8 inches x 8 inches). Remove the salmon fillets from the marinade and lay one fillet in the centre of the foil square.
• Carefully wrap and seal the parcels so no marinade can escape. Repeat until all the parcels are complete. Place in a preheated oven (200°C / 400°F / gas 6) for 20 minutes or cook to your liking. It tastes best when the salmon is just cooked through in the middle.
• Serve garnished with a wedge of lemon, and sprinkled with fresh coriander.

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tried this recipe or a similar one? share your tips...

1. by johncarter on Fri 15 Jun 2012 @ 19:42

Not bad but resut is a fairly sauce free piece of fish which i guess best served with salad or maybe new potatoes. However if you place the salmon on a thick layer of halved cherry tomatoes and make the marinade with 2 tbsp of korma paste and 3-4 heaped tbsp of yoghurt to 2 pieces of fish you end up with a delicious sauce and can just serve with basmati rice. I fond you dont need the l;emon as the tomatoes add the acidity.

2. by jeniferputia on Wed 11 May 2011 @ 05:42

thanks for this recipe,i think this recipe its delicious and essy way to do it, and i will do it today,