Fish parcels with cucumber & tomato salsa
5 min·Asian
Fish parcels with cucumber & tomato salsa
Ingredients
Fish
- 1 225g sea perch fillet, halved diagonally
- 2 tsp fresh lemon juice
To Serve
- Buttered sliced bread, to serve
Cucumber & Tomato Salsa
- 1/2 Lebanese cucumber, finely diced
- 1/2 vine-ripened tomato, finely chopped
- 1 green shallot, trimmed, sliced
- 1 tbsp chopped fresh continental parsley
- 1 tsp fresh lemon juice
Instructions
3 steps
- 1
Cut two 25cm-long pieces of non-stick baking paper. Place a piece of fish in the centre of each. Drizzle each with 1 teaspoon of lemon juice. Fold in the sides of the paper to enclose the fish and tuck the ends under to form parcels. Place the parcels in a bamboo steamer or steamer basket over simmering water. Cover and steam for 5 minutes or until the fish flakes easily when tested with a fork.
5 min - 2
Meanwhile, to make the salsa, place the cucumber, tomato, green shallot, parsley and lemon juice in a bowl, and toss well to combine.
- 3
Open the parcels and use an egg lifter or spatula to carefully transfer the fish to serving plates. Drizzle with a little of the remaining juices. Serve immediately with the cucumber & tomato salsa and bread.
Progress
0 / 3 steps
