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
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.