Ginger Lemongrass Salmon with Greens in a Package


Cooking your fish in a package is a great way to keep it juicy and tender. It’s a fabulous method to apply to different fish and flavors. Try using curry leaves, tomatoes and garlic or soy, chili and a little Shaoxing wine as alternatives.

A fish dish by Lola Milne


  • 1 tablespoon of light soy sauce

  • 1 tablespoon of mirin

  • 2 spring onions, finely chopped

  • 1 zucchini, cut in half crosswise, then cut into thin sticks

  • handful of snow peas, halved lengthwise

  • 1 salmon fillet (about 120g / 4¼oz)

  • 1 lemongrass stalk, very finely grated, all tough outer leaves discarded

  • 1 red pepper, thinly sliced

  • 7g (¼oz) piece of fresh ginger root, finely grated

  • 1 garlic clove, thinly sliced

  • sea ​​salt and freshly ground black pepper

  • handful of fresh cilantro, chopped, for serving


Preheat your oven to 200 ° C / 400 ° F / thermostat 6. In a small bowl, combine the soybeans and mirin. Cut a piece of parchment paper or aluminum foil approximately 50x40cm (20x15in) and place it in a medium sized roasting pan.

Place the spring onions, zucchini and snow peas on the paper and season. Place the fish on top, then garnish with lemongrass, chili, ginger and garlic. Pour over the soya-mirin mixture. Fold the sides of the paper on top, joining them in the middle, and fold together, creasing to enclose. Fold the ends of the paper a few times, then slide them under the package to secure them.

Bake for 20 minutes until the fish is just opaque and flakes easily. Place the package on a plate and sprinkle with cilantro before putting it in.

Also works well with

  • Firm white fish fillets, such as pollack, pollock, haddock, tilapia or hake

  • Trout fillet


This recipe is very easy to multiply: just increase the ingredients accordingly and compose as many individual packages as needed.

Extract of A dish of fish by Lola Milne (Kyle Books).

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