grilled salmon in banana leaf

A DELICIOUS VIETNAMESE DISH FROM AN CHUT CHUT

INGREDIENTS

100ml vegetable oil

1 tbsp sesame oil

½ tbsp garlic

4 tbsp minced onion

4 tbsp lemongrass

5 tbsp betel leave

3 tbsp fish sauce

5 tbsp sugar

½ tbsp dried chilli

1 tbsp chilli sauce

1 tbsp oyster sauce

1 tbsp soybean paste

1kg salmon fillet

1 large banana leaf

METHOD

Pour vegetable and sesame oil together into a frypan. Heat on medium-high until hot.

Place garlic, onion, lemongrass, betel leaf in the pan and stir, turning heat to high, until fragrant.

Add fish sauce, sugar, dried chilli, chilli sauce, oyster sauce, soybean paste, and mix. Remove pan from heat.

Preheat oven to 230℃

Marinate the salmon using the mixture you just made, then place the salmon on banana leaf and wrap/fold to enclose.

Line an oven tray with baking paper, place the salmon on top, and put into oven to cook. Flip the salmon after 15 minutes. Cook for a further 25-35 minutes, depending on whether you want salmon rare, medium rare, or well done.