Vietnamese newspaper salmon
- Preparation and cooking time
- Total time
- Easy
- Serves 6-8
Ingredients
- 150g ginger, 1/2 sliced, 1/2 cut into matchsticks
- 6 stalks lemongrass, halved lengthways
- 1 side (around 1.5kg) salmon
- 4 red chillies, sliced
- 2 cloves garlic, finely sliced
- 3 lime, zested and sliced
- a large bunch coriander
- a large bunch mint
- a large bunch basil
- 4 spring onions, sliced
Method
- STEP 1
Heat the barbecue to medium, around 220C with the lid closed, or if using an oven, heat to 220C/fan 200C/gas 7 and put in a baking sheet to heat.
- STEP 2
Lay 6 sheets of newspaper out, slightly overlapping so that you have a large surface.
- STEP 3
Lay the ginger slices and lemongrass down in a layer, horizontally, near to you, roughly the same size as the salmon side and lay the salmon on top, skin-side down.
- STEP 4
Season well and scatter with the chilli, ginger matchsticks, garlic, lime zest, ¾ of the herbs, spring onions and the slices of lime.
- STEP 5
Wrap the salmon up by folding in the sides and folding the salmon over and over, ensuring the bottom has more than one layer of newspaper.
- STEP 6
Tie the package with string around both ends, and in the middle for extra security.
- STEP 7
Sprinkle generously with water and put, skin-side down, on the barbecue or onto the baking tray in the oven and cook for 40-50 minutes until cooked through, splashing with a little more water after 20 minutes.
- STEP 8
Carefully remove from the barbecue or oven and serve in the newspaper, scattered with the remaining fresh herbs.
