Summary

Ingredients

• 4 cloves garlic, chopped
• 60 g cashew nuts, crushed
• 1 bunch coriander, (only the leaves)
• 1 bunch basil (Thai)
• 80 ml oil, (peanut oil)
• Sea salt, coarse
• 650 g salmon fillet (s)
• 20 sheets rice paper, Vietnamese (approx. 16- cm in size)

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Instructions

1. Process the cloves of garlic, cashew nuts, coriander (attention: save 20 leaves for decoration), Thai basil and peanut oil in a blender to a homogeneous mass.
2. Salmon packet:
3. Skin the salmon fillet and cut into approx. 20 equal-sized pieces with an edge length of around 5 cm. Soak a sheet of Vietnamese rice paper in warm water, remove it, place a coriander leaf in the middle, put the salmon cube on top and then a teaspoon of the pesto on top. Fold the sides of the paper into a square package, trim any paper that is too large. The damp covers stick by themselves.
4. Heat the peanut oil in a pan and brown the packets in portions with the seal side down for 3 minutes.
5. Place the parcels in a steam basket over boiling water and cook for 4-6 minutes.
6. This goes well with soy sauce.
7. Tip:
8. The packets can be made ready until steamed and covered with cling film and stored in the refrigerator until use. When using fresh fish, the parcels can also be frozen before steaming.