THERMOMIX ® RECIPE

1 Coconut Lime Salmon steamed in Banana Leaves

Recipe's preparation

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.
Transfer into a bowl and set aside.
Place coconut cream into mixing bowl and cook 3 min/90 deg/speed 2.
Add reserved ginger mix, zest of both limes into bowl. Add coconut sugar, fish sauce and cook 3 min/90 deg/speed 2.
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.
Place salmon fillets into bowl with cooled marinade whilst you prepare the banana leaves.
Cut banana leaves to size. If your leaves are frozen, please see note below.
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.
Place fish onto one banana leaf, spoon an extra 2 tbl of marinade over the fish, wrap securely and place into Varoma basket.
Set Varoma into position and continue to steam 10 min/Varoma/speed 3.
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.