Salmon Wrapped in Banana Leaves

Ingredients

• 2 banana leaves (or aluminum foil as substitute)
• 1 bunch cilantro
• 4 sprigs Mint
• 1 Lime
• 20 g ginger (1 piece)
• 2 cloves garlic
• 3 red chilies
• 1 tsp coriander seeds
• 2 tsp cumin
• 1 tbsp cane sugar
• 50 ml coconut milk (9% fat)
• 30 ml cooking cream
• 2 tbsp Thai fish sauce
• 50 ml classic vegetable broth
• Salt
• Pepper
• 720 g salmon fillet (skin‑less; 4 fillets)

Instructions

1. 1.

   Wash the banana leaves and cut into four pieces each measuring about 30 × 30 cm. Blanch them in boiling water for 30 seconds, then rinse with cold water and pat dry.

2. 2.

   Wash the cilantro and mint, shake off excess moisture, remove small leaflets, and roughly chop with a large knife. Cut the lime in half and squeeze out the juice.

3. 3.

   Peel the ginger and garlic. Clean, wash, and deseed the chilies. Roughly chop everything and place it in a tall container.

4. 4.

   Add the cilantro, mint, coriander seeds, cumin, lime juice, cane sugar, coconut milk, cooking cream, fish sauce, and vegetable broth to the container. Use an immersion blender to roughly puree, then season with salt and pepper.

5. 5.

   Rinse the salmon fillets, pat them dry, and place each one in the center of a banana leaf piece.

6. 6.

   Spread the spice paste over the salmon fillets, fold each leaf into a packet, and secure with toothpicks.

7. 7.

   Arrange the packets side by side on a baking tray and bake in a preheated oven at 200 °C (180 °C fan‑forced, gas: level 3) for 12–15 minutes until cooked through.