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21 December 2012,01:20 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Soak the dried fungus in boiling hot water for 3 - 4 minutes, or until soft, then drain. Remove and discard the hard stalks and roughly chop.
  • Place the salmon fillets on a baking dish and sprinkle with the carrots, ginger, gogi berries, pepper, soy sauce and the fungus.
  • Snap each coriander plant in half and place one on top of each fillet.
  • Cover with foil and bake in a preheated oven for 15 - 17 minutes or until a skewer will slide easily into the flesh and come out clean.
  • Remove the coriander plants. Place a fish fillet with some of the sauce on each warm serving plate. Pile a handful of watercress next to it.
  • Serve the remaining light soy sauce separately in a small bowl.


  • 30 grams of dried white fungus
  • 500 grams salmon fillets
  • 4 carrots cut into matchsticks
  • Piece of fresh root ginger, peeled finely shredded
  • 30 sun - dried gogi berries (optional)
  • 1 teaspoon ground black pepper
  • 6 tablespoons light soy sauce
  • 8 whole coriander plants
  • 8 handfuls or watercress, cleaned, shaken dry, to serve

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