Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Cook the
Jasmine Rice (to taste)
according to package instructions.
Step 3
Place the
Garlic (2 cloves)
,
Shallot (1)
,
Fresh Ginger (6 g)
, white bulb of the
Lemongrass (1)
stalk,
Fresh Thai Basil (1 handful)
,
Thai Chili Peppers (2)
,
Curry Powder (6 g)
,
Chili Powder (3 g)
,
Ground Cardamom (4 g)
,
Fish Sauce (30 mL)
,
Coconut Milk (120 mL)
, zest and juice of
Lime (1)
into a blender or food processor. Process for approximately a minute or until finely processed.
Step 4
Place the
Salmon Fillets (2)
in a large bowl and cover both sides with half of the marinade. Reserve the other half of the marinade for later. Allow to marinate for 10 minutes.
Step 5
Place each fish fillet in the middle of one of the
Banana Leaves (1 pckg)
. Fold each side in to form a packet. Place each packet seam side down into a baking dish or pan.
Step 6
Bake in the oven for 15–20 minutes or until the inside at its thickest point is opaque.
Step 7
In a small saucepan, heat the reserved sauce/marinade over low heat. Serve fish with a side of jasmine rice, spooning the coconut curry sauce over the entire dish.
