Coconut Curry Salmon in Banana Leaves

Preheat oven to 350 degrees F (180 degrees C).

Cook the Jasmine Rice (to taste) according to package instructions.

Place the {@10:}, Shallot (1), Fresh Ginger (1 Tbsp), white bulb of the Lemongrass (1) stalk, Fresh Thai Basil (1 handful), Thai Chili Peppers (2), Curry Powder (1 Tbsp), Chili Powder (1 tsp), Ground Cardamom (1/2 Tbsp), Fish Sauce (2 Tbsp), Coconut Milk (1/2 cup), zest and juice of {@11:} into a blender or food processor. Process for approximately a minute or until finely processed.

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.

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.

Bake in the oven for 15–20 minutes or until the inside at its thickest point is opaque.

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.