Spicy Herb and Coconut Salmon Parcels

cook 30 mins
Tags: Spicey
  • fresh banana leaves (optional)
  • 4 thick skinless salmon fillets, about 200 g (7 oz) each
  • juice of 1 lime, for drizzling
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons golden caster sugar
  • 150 g (5 oz) grated fresh coconut
  • 2 red chillies, deseeded and finely chopped, plus extra to garnish
  • 50 g (2 oz) chopped coriander leaves
  • 4 tablespoons chopped mint leaves
  • 3 garlic cloves, crushed
  • 1 teaspoon grated fresh root ginger
  • juice of 1 lime
  • 3 tablespoons vegetable oil
  • salt
  • lime wedges
  • pilau rice
  • Cut the banana leaves, if using, into four 24 cm (9 1/2 inch) squares, then soften by dipping into a saucepan of very hot water for a few seconds. As they become pliant, remove the leaves from the pan and pat dry with kitchen paper.
  • To make the spice paste, put all the ingredients in a mini food processor and blend to a paste, then season with salt.
  • Place the banana leaf squares on a clean work surface. Spread the paste liberally on both sides of each piece of fish, then drizzle with the lime juice. Place a piece of fish on a banana leaf and wrap up like a parcel, securing with bamboo skewers or kitchen string. Repeat with the remaining fish to make 4 parcels. Alternatively, place the fish on 4 large squares of foil and seal well to form parcels.
  • Place the parcels on a baking sheet and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes or until cooked through.
  • Transfer the parcels on to serving plates, unwrap and sprinkle with extra chopped chilli. Serve with lime wedges to squeeze over and pilau rice.
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