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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/ )
Recipe preparation steps
1
For the Tasmanian Salmon - 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.
9
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.
10
Add the Alpine pepper and Fruit spice and bring to a gentle simmer.
11
Remove from heat; add fish sauce and soy and it’s done.
Prep time 
