Sat, 5 May 2018
(makes 4 portions)
Ingredients:
1 large Green Courgette (spiralised)
4 x 120g portions Fresh Salmon (Skinned & deboned)
1/2 Tsp. Fish Sauce
1 Tsp. Chilli Oil
1 Tsp. Toasted Sesame Oil
2 Tbsp. Sweet Thai Chilli sauce
1.5 Tsp. Sugar
3 Tbsp. Soy Sauce
1 Lime (Zested and juiced)
1 thumb Ginger (Peeled & Cut into matchstick sized slivers)
3 cloves Garlic (Peeled & Thinly Sliced)
1 only Fresh Green Chilli (Chopped)
1/2 bunch Fresh Coriander (Chopped)
Method:
1. Lay the tinfoil out next to each other on a flat surface. Place a piece of parchment paper in the centre of each tinfoil square.
2. Divide the spiralised courgette into four and place in the centre of each parchment page.
3. Place a piece of skinned salmon on top of each of the spiralised courgette.
4. Mix all the remaining ingredients together in a bowl and mix until the sugar is dissolved.
5. Carefully divide the marinate over the fish into four equal parts and then enclose the parcel as demonstrated.
6. Cook on the BBQ until the fish is cooked to 72⁰C-74⁰C when probed.
7. Do not over cook the salmon, serve as part of a BBQ or on it's own with rice.
