🍽️ Salmon Packets on Banana Leaves

Name: Salmon Packets on Banana Leaves
Total time: 30 min
Yield: 4 servings
Ingredients: 2 banana leaves (or aluminum foil); 1 bunch cilantro; 4 sprigs mint; 1 lime; 20 g ginger (1 piece); 2 garlic cloves; 3 red chili peppers; 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 (skinless; 4 salmon fillets)

296 kcal · 30 min · 4 servings

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Ingredients

2 banana leaves (or aluminum foil)
1 bunch cilantro
4 sprigs mint
1 lime
20 g ginger (1 piece)
2 garlic cloves
3 red chili peppers
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 (skinless; 4 salmon fillets)

Instructions

1. Rinse the banana leaves thoroughly under running water.
2. Cut the leaves into four square pieces, each measuring 30 x 30 cm.
3. Dip the leaves into boiling water for 30 seconds.
4. Rinse the leaves immediately under cold water.
5. Dry the leaves carefully with a kitchen towel.
6. Wash the coriander and mint and shake off excess water.
7. Pluck the leaves off the stems.
8. Roughly chop the herbs with a large knife.
9. Cut the lime in half.
10. Squeeze the juice from the lime.
11. Peel the ginger.
12. Peel the garlic cloves.
13. Remove the stems and seeds from the chili peppers.
14. Wash the chili peppers.
15. Roughly chop the ginger, garlic, and chili.
16. Place the chopped ingredients into a tall container.
17. Add the chopped herbs.
18. Add the coriander seeds.
19. Add the cumin.
20. Add the lime juice.
21. Add the cane sugar.
22. Add the coconut milk.
23. Add the cooking cream.
24. Add the fish sauce.
25. Add the vegetable broth.
26. Purée the mixture roughly with a hand blender.
27. Season the paste with salt.
28. Season the paste with pepper.
29. Rinse the salmon fillets under cold water.
30. Dry the salmon fillets with a kitchen towel.
31. Place a salmon fillet in the center of a banana leaf.
32. Repeat this for all fillets and leaves.
33. Distribute the spice paste evenly over the fish fillets.
34. Fold the banana leaves into a packet.
35. Seal the packets securely.
36. Secure the packets with toothpicks.
37. Place the packets side by side on a baking sheet.
38. Preheat the oven to 200 °C.
39. Cook the packets in the oven for 12 to 15 minutes.

Nutrition per serving

kcal: 296
Protein: 42 g · Fett/Fat: 10 g · Carbs: 8 g