Nostalgia doesn't get any better than this. Angela Casely updates dishes from her mother's kitchen
Serves 4
• ¼ cup hoisin sauce • ¼ cup soy sauce • ¼ cup honey • 2Tbsp rice vinegar • 4 star anise • 4 slices of ginger • Zest of ½ orange • ¼ cup orange juice • 4 sheets baking paper, 30cm x 30cm • 2 bok choy, cut down centre • 4 x 150g salmon fillets •2 spring onions, sliced • 100g green beans, blanched
1. Set oven to 180C.
2. In a small pot, combine the hoisin and soy sauces, honey, vinegar, star anise, ginger, zest and juice. Simmer for a few minutes until slightly thickened. Set aside.
3. Lay the sheets of baking paper on the bench. In the centre of each, place one half of each bok choy and a fillet of salmon. Drizzle sauce over each. Sprinkle the spring onions and beans on and any extra sauce.
4. Fold the paper into parcels, and secure with wooden peg if necessary and place on a baking tray. Bake in the oven for 20 minutes. Have a peep to ensure the salmon is cooked before removing from the oven.
5. Serve each parcel on a dinner plate with a bowl of rice.
