This is a great way of cooking salmon, as it steams in the banana leaf, keeping it moist. Remember, it’s better to undercook than overcook.
- 2 tbsp sake
- 2 tbsp toasted sesame oil
- 1 tsp low-salt soy sauce
- 1 large banana leaf
- 360g fresh boned salmon, skin on, cut into 60g portions
- 12 thin slices peeled ginger
- 6 snow pea shoots, green part only
- 6 skewers
- Chilli salt for sprinkling
FOR THE DRESSING
1 Combine all ingredients in a small bowl.
FOR THE SALMON
1 Preheat barbecue flat plate to a medium heat.
2 Cut banana leaf into six squares large enough to wrap around salmon portions. Blanch in boiling water to soften and make pliable. Refresh under cold water.
3 Place each portion of salmon in a banana leaf square and top with ginger slices and snow pea shoots. Drizzle over a little dressing.
4 Fold each banana leaf to form a parcel and skewer to hold closed.
5 Cook on barbecue flat plate for about 10 minutes, until salmon is just cooked – this will depend on the thickness of your salmon portion. It is best served slightly undercooked.
6 To serve – remove skewers and open parcels, sprinkle with chilli salt and serve.