Name: Asian style seaweed-wrapped fish
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 65.00 ml seasoning; 45.00 ml fresh lime juice; 2.00 garlic cloves, thinly sliced; 1.00 fresh ginger grated; 1.00 red chilli finely chopped; 15.00 ml fresh chillies 573; 5.00 ml sugar; 30.00 ml water; 0.00 freshly ground black pepper; 0.50 cucumber sliced into thick fingers; 3.00 lemongrass trimmed, shredded, bruised; 400.00 g broccoli tender stem; 1.00 lime thinly sliced; 2.00 nori sheets; 4.00 salmon fillets or firm white fish

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Ingredients (15)

65.00 ml	seasoning
45.00 ml	fresh lime juice
2.00	garlic — cloves, thinly sliced
1.00	fresh ginger — grated
1.00	red chilli — finely chopped
15.00 ml	fresh chillies — 573
5.00 ml	sugar
30.00 ml	water
0.00	freshly ground black pepper

FISH

0.50	cucumber — sliced into thick fingers
3.00	lemongrass — trimmed, shredded, bruised
400.00 g	broccoli — tender stem
1.00	lime — thinly sliced
2.00	nori sheets
4.00	salmon fillets — or firm white fish

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Method:

Mix dressing ingredients together and set aside.
Line a bamboo steamer or colander with cucumber, lemon grass and broccoli.
Cut nori into strips (the sheets are already perforated) and wrap two strips around each fish fillet.
Place fish on top of vegetables and steam over boiling water until done, about 10 minutes.
Arrange on plates, drizzle with dressing and serve with millet, buckwheat noodles or brown rice.
Note: Do not panic if the fat content seems high. This comes from the salmon, which is packed with “good” fat (unsaturated omega 3).

NUTRITION PER SERVING
Energy 1 490 kJ, Protein 32 g, Fat 23 g, Carbohydrate 77 g