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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Snappy Asian Salmon Recipe

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This recipe for Snappy Asian Salmon, by , is from Michael's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Michael Smytheman


Ingredients for 2 people (double for 4)

2 garlic cloves
15g fresh root ginger
1 spring onion
1/2 tsp dried chilli flakes
80g mangetout
2 x 100g basa fillets
1 carrot
130g brown rice
1 toasted sesame oil sachet (15ml)
30ml soy sauce
30ml mirin
15ml rice vinegar

Baking paper, pepper, salt

Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9

Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 15-20 min or until tender with a slight bite

Meanwhile, peel and finely chop (or grate) the ginger

Combine the chopped ginger, mirin, toasted sesame oil, rice vinegar, soy sauce and chilli flakes (Can't handle the heat? Go easy!) in a bowl

Mix well – this is your marinade

Cut up 4 [8] A3 size sheets of baking paper (or tin foil) 

Lay each basa fillet in between 2 sheets (doubling it up prevents any leakages!) and add the parcels to a baking tray

Spoon the marinade over each basa evenly 

Scrunch the edges of the baking paper together around the fish to form a sealed parcel

Put the baking tray in the oven for 15 min or until the fish is cooked

Tip: your fish is cooked when it turns opaque and flakes easily

Meanwhile, peel and finely chop (or grate) the garlic

Trim then slice the spring onion[s] finely

Peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'

Once the rice is nearly tender, add the chopped garlic and mange tout to the same pot

Cook for a further 5 min before draining everything

Once drained, season lightly with saltand pepper and stir through the carrot ribbons until they've wilted slightly

Serve the fish with the vegetable rice to the side

Pour the sauce all over and garnish with the sliced spring onion


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