Steamed salmon packets with peanut and red curry sauce from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on October 23, 2018

    We loved the flavors of this sauce with the salmon. I doubled the amount of sauce in the cabbage wraps and also served extra on the side. This was quick, easy and something I would serve to company.

  • Delys77 on August 21, 2012

    Pg 114 I think I'm just not a big fan of steamed fish. The sauce is nice but it is a bit watered down by the relatively wet cooking method. Perhaps as a dipping sauce for grilled fish. You could also up the curry ad fish sauce a little to make it slightly more pungent. The wrapping in cabbage leaves was interesting but didn't do much for me otherwise.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.