Coconut Curry Salmon Baked in Banana Leaves
Author: 
Recipe type: Entree
Cuisine: Asian
 
I love the delicate balance of flavors in this dish- healthy and delicious Coconut Curry Salmon Baked in Banana Leaves
Ingredients
  • 2 salmon fillets (or try snapper, cod, rock fish)
  • 1 package of banana leaves, cut into approximate 12×12 inch squares (if you are using frozen, allow to thaw for at least 30 minutes). You may also use parchment paper or foil if you cannot find banana leaves.
  • 2 cloves of garlic
  • 1 shallot
  • 1 Tbs ginger
  • 1 stalk lemongrass, white bulb only
  • 1 handful of Thai basil (use sweet basil as a substitute)
  • 2 Thai chiles (use 1 fresh cayenne or serrano chili as a substitute)
  • 1 Tbs curry
  • 1 tsp chili powder
  • 2 tsp ground cardamon
  • 2 Tbs fish sauce
  • ½ cup coconut milk
  • 1 lime, juiced and zested
Instructions
  1. Preheat oven to 350 degrees F.
  2. Place all of the marinade ingredients into a blender or food processor. Process for approximately a minute or until finely processed.
  3. Place the fish fillets 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.
  4. Place each fish fillet in the middle of the banana leaf/parchment paper/foil. Fold each side in to form a packet. Place each packet seam side down into a baking dish or pan.
  5. Bake in the oven for 15 – 20 minutes or until the inside at its thickest point is opaque.
  6. In a small saucepan, heat the reserved sauce/marinade over low heat.
  7. Serve fish with a side of jasmine rice, spooning the coconut curry sauce over the entire dish.
Notes
If you are using frozen banana leaves, allow to thaw for at least 30 minutes. You may also use parchment paper or foil if you cannot find banana leaves.
Nutrition Information
Serving size: 2
Recipe by at http://hapanom.com/coconut-curry-salmon-baked-in-banana-leaves/