Chop your sweet potato into small cubes, tomato into wedges, and broccolini into small lengths of about half a finger long.
Into a bowl, place all the chopped vegetables along with the pieces of salmon. Coat the salmon pieces with the red curry paste and soy sauce.
Line a pot with baking paper. Prepare two portions of paper so you can wrap it around your fish when steaming. Add vegetables to the bottom, then place wrapped salmon pieces on top.
Pour your coconut milk over the salmon and vegetables, making sure that the baking paper is long enough to overlap at the top where it will seal in heat and allow steaming to occur. Pour a cup of water under the baking baker into the pot for steaming.
Place pot on stove and turn heat on high for 6 minutes. Then lower to medium heat and cook for a further 8 minutes. Serve fish and vegetables with fresh shopped coriander on top and steamed rice.
Serves 2 | 
Prep 10 min | 
Cook 20 min
