Ingredients

  • Main dish
  • 1 dried lotus leaf
  • 1 tablespoon of ginger, sliced
  • 2 kaffir lime leaves, finely sliced
  • 1 teaspoon of minced pickled chilli
  • 1 teaspoon of garlic, minced
  • 1 tablespoon of fish sauce
  • 2 teaspoons of caster sugar
  • 500g salmon fillet
  • Asian Salad
  • 2 Lebanese cucumbers, thinly sliced
  • 2 tomatoes, thinly sliced
  • ½ bunch mint, coriander and Thai basil, leaves only
  • 1 perilla leaf
  • 1 teaspoon of soy sauce
  • 1 teaspoon of lime juice
  • 1 teaspoon of rice wine vinegar
  • 2 teaspoons of palm sugar
  • 1 tablespoon of water
  • Garnish with roasted peanuts, fried shallots and chilli

Method

  1. Heat BeefEater® BBQ to medium to high heat.
  2. Soak lotus leaf in cold water for 30 minutes.
  3. Meanwhile, combine marinade ingredients (ginger, kaffir lime leaves, chilli, garlic, fish sauce and caster sugar) in bowl, add salmon and toss to coat.
  4. Remove lotus leaf from cold water, squeeze to remove excess water and lay flat on workbench.
  5. Place salmon and marinade in middle of lotus leaf.
  6. Cut around salmon leaving enough lotus leaf to fold into tight envelope around fish, secure with toothpick.
  7. Place salmon on warming rack and close BBQ lid.
  8. Bake salmon for 10 minutes or until cooked.

To make salad

  1. Combine soy sauce, lime juice, rice wine vinegar, palm sugar and water in medium bowl.
  2. Add cucumber, tomato, mint, coriander, basil and perilla leaf and toss to combine.
  3. Remove salmon from lotus leaf and serve with Asian salad on top of betal leaves.
  4. Garnish with roasted peanuts, fried shallots and chilli.

Serving suggestion – serve on betal leaves as a great canapé to serve with drinks