Baked Salmon With Coconut Rice Parcels

By: Nicole H

Place the rice, coconut milk, water and lemongrass into a medium saucepan over high heat. Bring to the boil. Reduce to low heat and cook, covered, for 8 minutes or until tender. Remove from the heat and set aside, covered, for 5 minutes.
Preheat the oven to 180c. Run the banana leaves back and forth over an open flame until they soften and change to a bright green colour (alternatively you can dip them into boiling water, using tongs, and refresh with cold water).
Mix together the sweet chilli sauce, lime juice and fish sauce in a small bowl or jug.
Spoon the rice evenly over the middle of each banana leaf. Place the salmon fillets on top of the rice. Pour half of the sauce mixture over each fillet and fold the banana leaves up like a parcel, making sure the salmon is completely covered with banana leaves. Tie the parcels up with the kitchen string.
Place the salmon parcels onto a baking tray and bake for 15 minutes.
Place the sliced snow peas into a heat proof bowl and cover with boiling water. Strain and refresh under cold running water, drain well and mix with the spring onions and cilantro (if using).
Once the parcels are cooked, remove from the oven. Open up the parcels, top with the snow pea mixture and garnish with a little lime zest and chilli (if using).