Threadfin Salmon

Threadfin salmon cooked in banana leaf w/ turmeric, lemongrass & coconut

Ingredients

Serves 4

• 1 red chilli, chopped
• 2 garlic cloves, chopped
• 1 tablespoon fresh turmeric, grated
• 1 small lemongrass white part, finely chopped
• 3 lime leaves, finely chopped
• 2 eschalot, chopped
• 1 tablespoon fenugreek

For the coconut sauce

• 400g coconut milk
• 2 star anise
• 2 kaffir lime leaves
• 1 handful curry leaves
• 2 tablespoon tamarind
• 2 tablespoon palm sugar
• 2 tablespoon fish sauce
• 1 lime juice

Method

1. Combine the chilli, garlic, turmeric, galangal, lemongrass, eschalot, lime leaves, fenugreek and 2 teaspoons salt in a mortar and pestle
2. Transfer paste to a saucepan over medium heat and cook, stirring, for 3-4 minutes, until fragrant
3. Place ½ of the paste aside into a bowl. Keep the rest of the curry paste, add the coconut milk and all other ingredients, bring to a simmer
4. Meanwhile lay each banana leaf out, toss the fish fillets into the bowl with the reserved curry paste and sesame oil
5. Divide the seafood among the leaves, top with remaining marinade and fold into parcels
6. Place in a steamer over medium-high heat and cook for 6-8 minutes or until the fish is tender and cooked through
7. Serve with coconut curry and a squeeze lime juice
8. Best served with rice

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