Ingredients

For the Tasmanian Salmon

4 whole baby Tasmanian salmon, cleaned

1 tablespoon Buderim minced ginger

1 bunch of shallots

4 serves (1 punnet) shiitake mushrooms

4 serves snow peas

2 cups bean sprouts

1 teaspoon rainforest rub*

4 tablespoons Buderim pickled ginger

lemon myrtle oil*

Soy pepper dressing

100ml low salt soy sauce

80ml mirin

5ml fish sauce

1 tablespoon Buderim minced ginger

2 teaspoons Alpine Pepper*

pinch Fruit Spice*

(* Can be found at: www.dining-downunder.com/shop/ )

Preparation

For the Tasmanian Salmon

  1. Stuff each salmon with the shallots and ginger, preheat oven to 160°C.
  2. Warm a fish pan and rub the salmon with a little oil.
  3. When the pan is hot seal the salmon on both sides.
  4. Place in the oven for eight minutes.
  5. Remove the fish; test for done-ness and brush the top with lemon myrtle oil.
  6. Slice the shiitake mushrooms and de-string the snow peas.
  7. Warm a wok or large pan and stir-fry the three vegetables.
  8. Season with the rainforest rub.

For the Soy Alpine Pepper dressing:

Warm the mirin in a small saucepan and squeeze in the juice from the ginger. You need about 5ml of juice all up for flavour. Add the Alpine pepper and Fruit spice and bring to a gentle simmer. Remove from heat; add fish sauce and soy and it’s done.