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Asian style seaweed-wrapped fish

Recipe from: 10/1/2004 12:00:00 AM

Ingredients 16
Servings 4
Time 20 minutes


  • 65
    Kelpamare Bioforce Swiss seasoning
  • 45
    fresh lime juice
  • 2
    cloves garlic, thinly sliced
  • 1
    x 5 cm knob of ginger, peeled and grated
  • 1
    red chilli, finely chopped
  • 15
    olive oil
  • 5
  • 30
  • milled pepper
  • FISH
  • 0.50
    cucumber, sliced into thick fingers
  • 3
    stalks lemongrass, trimmed, shredded and bruised with a knife handle
  • 400
    tenderstem broccoli
  • 1
    lime, very thinly sliced
  • 2
    nori sheets (seaweed used for sushi)
  • 4
    salmon fillets (or firm white fish)


about 10 minutes
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).

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


Read more on: steam  |  fish/seafood

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