crispy coconut rice and sticky salmon parcels
- 4 cups (640g) cooked jasmine rice
- ¾ cup (180ml) coconut cream
- 1 tablespoon vegetable oil
- 6 Thai lime leave, shredded
- 1 stalk lemongrass, (white part only) grated or chopped
- 1 red chilli, seeds removed and sliced, plus extra to serve
- finely sliced spring onions, coriander leaves and lime wedges, to serve
sticky salmon
- 1½ tablespoons grated ginger
- ¼ cup (60ml) lime juice
- 1½ tablespoons fish sauce
- ¼ cup (60g) firmly packed brown sugar
- 4 x 140g salmon fillets, skin removed
- Preheat oven to 220°C.
- Cut 4 x 45cm sheets of non-stick baking paper+.
- Starting at one long end, fold the paper at 3cm intervals, on top of itself to fold pleats in the paper. Twist the ends and gently open the centre to form a flat bottom and sides. Place onto a large baking tray. Repeat with remaining sheets of paper.
- Combine the rice, coconut cream, oil, lime leaves, lemongrass and chilli. Place in the centre of each paper parcel and spread to make a wide base.
- Bake for 30–35 minutes or until crisp around the edges.
- While the rice is cooking, make the sticky salmon. Place the ginger, lime juice, fish sauce and sugar into a small saucepan over medium-high heat. Cook for 2 minutes or until thickened and the sugar has dissolved. Place half into a bowl and allow to cool. Reserve remaining sticky sauce in a small bowl and set aside.
- Add the salmon pieces to the bowl and toss to coat.
- Place the sticky salmon onto of the crispy rice and bake for a further 5–6 minutes or until the salmon is cooked to your liking.
- Serve with the reserved sticky sauce, extra chilli, spring onions, coriander and a squeeze of lime. Serves 4
+ We used Glad to be Green® Compostable Brown Paper.
Photography: Con Poulos
© DONNA HAY GROUP
