| 1
1
1/2 pound
1
1
4
4 (3 feet)
1
1/2 cup
2 tsp.
2 tsp.
2 tbsp.
1 can (14 oz.)
1 ¼ cups
1 tsp.
1 ½ cups
2 tbsp.
2 tbsp.
¼ cup
¼ cup
¼ cup
¼ cup
2 tbsp.
1 tbsp.
¼ cup | Red bell pepper, seeded and julienned
Green bell pepper, seeded and julienned
Snow peas, threads removed
Large carrot, peeled and julienned
Package frozen banana leaves, thawed overnight
FireRoasters Asian BBQ Salmon
Pieces of twine, for tying
Lime, cut into quarters
Bonito flakes (optional) Coconut Jasmine Rice
Canola oil
Sesame oil
Ginger puree
Unsweetened coconut milk, mixed well
Cold water
Kosher salt
Uncooked jasmine rice
Salt & pepper to taste Mongolian BBQ Sauce
Sesame oil
Garlic puree
Hoisin sauce
Honey
Soy Sauce
Sherry
Curry powder
Chili garlic paste
Juice & zest of 1 large orange
Fermented black beans, rinsed and chopped |
Method
Combine the bell peppers, snow peas, and carrot in a small bowl. Toss well and divide the mixture into 4 portions. Set aside. Carefully unfold the banana leaves. Cut 8 pieces, each about 18” long. Stack 2 pieces perpendicular to each other on the work surface to form a cross. Spread 1/2 cup cooked Coconut Jasmine Rice in the center of the cross. Top with a portion of mixed vegetables and 2 tbsp Soy Curry Glaze. Arrange 1 salmon fillet on top, and spread 1 tbsp Mongolian BBQ Sauce on the fish. Carefully fold the leaves over the filling to enclose completely and form a snug package. Repeat with the remaining ingredients. Tie a piece of twine around each package, twisting underneath and bringing around and tying tightly in the center. Snip off any excess twine. To steam the fish, add 1” water to large saute pan. Bring to a boil over medium high heat. Place the packages in the water knot side down, and cover the pan. Cook for 6 minutes, checking until done. |
