Marinated Salmon Fillet in Banana Leaf

1. rinse salmon fillet, dry it, divide it into 4 pieces of the same size. Place these end to end in a shallow dish.

2. rinse lemongrass, pound with a heavy saucepan so that the stems are bruised. Clean chiles, remove seeds, rinse, cut into tender strips. Peel ginger, cut into thin slices. Spread everything with fish sauce, juice of 1 lime and coconut milk evenly over salmon pieces. Cover and marinate for at least 6 hours.

Put the long grain rice in a saucepan with 5 cups of cold water and 1 pinch of salt.

Cut the banana leaves into pieces of about 20×30 cm. Place them briefly on the hot stove top until they start to shine. This will make the leaves more elastic and will not tear when wrapping the pieces of fish.

Remove salmon from marinade and place 1 piece of fish on each of 1 banana leaf. Rinse remaining lime under hot water, rub dry and cut into thin slices. Spread lime slices evenly on salmon, season it with salt, season with pepper. Drizzle some marinade on top, wrap salmon in the leaves. Maybe pin the leaves with wooden skewers.

6. preheat oven to 180 °C. Place banana leaf packets together on a baking tray and place in the oven for about 15 min.

In the meantime, bring long-grain rice to the boil. Cook at low temperature for 12-14 min, stirring occasionally.

Serve the salmon parcels with the long grain rice.

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