Serves 4

prep time: 30 mins

cook time: 12 mins

ingredients

  • 4 Salmon steaks, or any firm fish e.g. swordfish, monkfish

  • 2 Stems lemongrass, sliced

  • 1 Tsp Grated ginger

  • 2 Cloves garlic

  • 1 Tsp Turmeric powder

  • 1 Tbsp Oyster sauce

  • 1 Tsp Fish sauce

  • 1 Tsp Light soy sauce

  • 1 Tsp Sesame oil

  • 1 Tsp Palm sugar

  • 1 Tsp Chilli jam

  • 2 Tbsp Sunflower oil

  • 3 Spring onions, finely chopped

  • Banana leaf to serve the fish on (optional)

method

  1. Make a marinade paste by putting lemongrass, ginger, garlic and sunflower oil in a mini blender and blitz to a paste. Place in a bowl with the turmeric and stir.

  2. Add the spring onion, oyster sauce, fish sauce, soya sauce, sesame oil, sugar, chilli jam and mix well.

  3. Add the marinade to the fish for a minimum of 30 minutes. Pre heat oven to 200ºC/180ºC Fan.

  4. Place the salmon on individual pieces of foil and spoon over some of the marinade and make a parcel. Place on a baking tray in a preheated oven for approx. 10-12 minutes, don’t overcook it!

  5. When serving, remove the salmon from the foil and spoon over all the juices.

  6. Serve with rice and papaya salad or stir fried bok choy with a little soy sauce and ginger. Roasted sweet potato chips are delicious with this too.