Prepare all ingredients up to and including the mint in a hand blender to a paste.
Bring the fish stock to a boil with the curry leaves.
Place the salmon in the center of the parchment paper, pour the paste on top and fold the paper carefully. Cook the salmon strands over steam for about 5 to 7 min.
To drink with this: First-Flush Darjeeling tea, or Sauvignon blanc.
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