Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1 large bunch fresh coriander, roughly chopped
- 3tablespoons mint leaves, chopped
- 2 cloves garlic, crushed
- 1teaspoons grated fresh root ginger
- 4 red chillies, deseeded and chopped
- 2teaspoons ground cumin
- 1teaspoons ground coriander
- 2teaspoons soft brown sugar
- 2tablespoons lime juice
- 2/3 cup coconut milk
- 4 fillet thick salmon fillets, skinned
- 4 squares banana leaf square
- 1 pinch salt
- 1 pinch pepper
Method
Step 1 of 4
Put the fresh coriander, mint, garlic, ginger, chillies, cumin, ground coriander, sugar, lime juice and coconut milk into a food processor or blender and blend until fairly smooth. Season and set aside.
Step 2 of 4
Place each salmon fillet on a square of banana leaf and spoon some of the herb and spice mixture over it. Carefully wrap the fish in the leaf to make a neat parcel and secure with wooden skewers. If the banana leaves are difficult to handle, dip them in boiling water for 15-20 seconds and they will become more supple.
Step 3 of 4
Place the parcels on a large baking sheet and bake in a preheated oven at 200°C for 15 minutes.
Step 4 of 4
Remove the parcels from the oven, place on a serving plate and open the packages at the table.
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