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Coconut Lime Salmon steamed in Banana Leaves



2 portion(s)

Coconut Lime Sauce

  • 1 lime, zest only, no white pith
  • 1 Kaffir Lime, zest only, no white pith
  • 12 fresh kaffir lime leaves, stalks removed
  • 5 cm ginger, peeled
  • 2 cm turmeric, fresh, peeled
  • 2 cm galangal, fresh root, peeled
  • 1 stalk lemongrass, white part only, sliced
  • 2 cloves garlic
  • 20 grams sesame oil
  • 250 grams coconut cream
  • 10 grams Coconut sugar, brown or palm sugar is fine also
  • 40 grams fish sauce
  • 20 grams lime juice

Steamed Fish and Rice

  • 250 grams Jasmine rice
  • 200 grams salmon fillet, fresh
  • 2 --- banana leaves, approx 40cm in length, fresh or frozen (see tips for frozen method)
  • 2 --- Kaffir lime leaves, very thinly sliced
  • 1 green chilli, thinly sliced
  • finger lime segments, for garnishing
  • coriander leaves, for garnishing
  • 6
    Preparation 10min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

  1. Place Kaffir lime leaves, ginger, turmeric, galangal, lemongrass, garlic and sesame oil into mixing bowl and chop 7 sec/speed 7. Scrape down sides of mixing bowl with spatula and saute 3 min/Varoma/speed 1.
  2. Transfer into a bowl and set aside.
  3. Place coconut cream into mixing bowl and cook 3 min/90 deg/speed 2.
  4. Add reserved ginger mix, zest of both limes into bowl. Add coconut sugar, fish sauce and cook 3 min/90 deg/speed 2.
  5. Add lime juice, mix with spatula and pour half of marinade out into a bowl and allow to cool for 5 mins. Reserve the remainder of marinade in a bowl, covered to keep warm. Rinse mixing bowl.
  6. Place salmon fillets into bowl with cooled marinade whilst you prepare the banana leaves.
  7. Cut banana leaves to size. If your leaves are frozen, please see note below.
  8. Place simmering basket onto lid and weigh rice into it. Rinse rice under cold water until water runs clear. Place 1000g of water into mixing bowl, insert simmering basket with rice, cook 10 min/100 deg/ speed 4.
  9. Place fish onto one banana leaf, spoon an extra 2 tbl of marinade over the fish, wrap securely and place into Varoma basket.
  10. Set Varoma into position and continue to steam 10 min/Varoma/speed 3.
  11. Cut remaining leaf in half and arrange over two plates. Transfer fish on top, dress with some extra sauce and garnish with sliced kaffir limes leaves, green chilli and finger lime segments before serving with steamed rice.

Accessories you need

  • Varoma
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  • Simmering basket
    Simmering basket
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  • Measuring cup
    Measuring cup
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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Banana leaves can be found in most Asian grocery stores. If you can only get frozen leaves, you will need to prepare them before using. Partially thaw what you need and take care in cutting it to the size you require, as torn leaves make it harder to wrap items.
Take a leaf and pass it over an open flame on the stove top, using tongs if required, turning it quickly so it doesnt burn. You'll see the oils release and the leaf will freshen up very quickly.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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