Japanese Salmon and Egg Steamed Parcels with Daikon and Ginger

Ingredients

• 750g salmon fillets, skin off and pin-boned, cut into 5 equal portions
• 8 eggs, free-range
• 400g daikon radish, peeled and cut into thin matchsticks
• 350g courgette, cut into thin ribbons using a peeler or mandoline
• 6 spring onions, green parts only, finely sliced; discard the white and pale-green bulb ends
• 40g fresh ginger, peeled and finely grated
• 60ml coconut aminos, check label — ingredients should be coconut tree sap and sea salt only
• 2 tablespoons toasted sesame oil, used as a finishing drizzle only, not for cooking; cold-pressed, single ingredient
• 1 tablespoon coconut oil, melted, for brushing parcels
• 1 teaspoon sea salt

Method

1. Fill a large wide pot or wok with about 4 cm of water and set a steamer basket or rack inside. Bring the water to a gentle simmer over medium heat. Cut 5 pieces of baking paper, each roughly 35 cm x 35 cm. Lightly brush the centre of each piece with melted coconut oil.
2. In a bowl, whisk the 8 eggs with a pinch of sea salt and half the grated ginger (20g). Set aside.
3. In a separate bowl, toss the daikon matchsticks and courgette ribbons with the remaining 20g grated ginger, half the coconut aminos (30ml), and a small pinch of sea salt. Let sit for 2 minutes to soften slightly.
4. To assemble each parcel: place a portion of the daikon and courgette mixture in the centre of a prepared baking paper sheet. Lay one salmon portion on top. Scatter a fifth of the sliced spring onion greens over the salmon. Spoon 2 to 3 tablespoons of the egg mixture around and partly over the salmon and vegetables — it will set around the fish during steaming.
5. Fold and scrunch the baking paper up around the filling to form a sealed parcel, folding the top edges over firmly so steam cannot escape. Repeat for all 5 parcels. You may need to steam in two batches depending on the size of your steamer.
6. Place 2 to 3 parcels at a time into the steamer basket. Cover with a tight-fitting lid and steam over a steady medium simmer for 18 to 20 minutes, until the salmon is just cooked through and the egg is set. Check by carefully opening one parcel — the egg should be firm and the salmon should flake easily. Steam remaining parcels in the same way.
7. Mix the remaining 30ml coconut aminos with the toasted sesame oil to make a quick dressing. Carefully open each parcel at the table or transfer to shallow bowls. Drizzle with the coconut aminos and sesame dressing just before serving.

Batch cooking tip

• Assemble all 5 parcels at the same time and refrigerate any uncooked parcels (sealed) for up to 24 hours before steaming — this makes it easy to steam fresh each night rather than reheating. If steaming all at once, a large bamboo steamer with two tiers works well and can hold all 5 parcels in one round. Label cooked parcels with the date and store in the fridge for up to 3 days.