Salmon in Banana Leaves
Salmon in Banana Leaves - Thai from the oven: Spicy fish packets
Healthy, because
Even smarter
Nutritional values
One serving contains just under twice the recommended daily intake of vitamin B12. In our nerve plexus it is needed to participate in the fat structures of the cell-protecting membranes. Without this vitamin, the layer around the nerve cell would break down - and our nerves would literally be stripped bare.
This dish is low in carbohydrates and therefore fits perfectly into a low-carb diet. For those who do not want to do without a side dish, jasmine rice is recommended. It is very popular in Thailand and goes well with fish.
(Percentage of daily recommendation)
| Calorie | 296 cal. | (14 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 17.8 mg | (148 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 644 mg | (16 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 301 mg | |||
| Cholesterol | 115 mg |
Ingredients
- Ingredients
- 2 Banana leaf (or aluminum foil)
- 1 bunch cilantro
- 4 stalks mint
- 1 Lime
- 1 pc fresh ginger (about 20 grams)
- 2 garlic cloves
- 3 red chili peppers
- 1 tsp Coriander
- 2 tsps Cumin
- 1 Tbsp cane sugar
- 50 milliliters Coconut milk (9% fat)
- 30 milliliters Heavy cream
- 2 Tbsps Thai fish sauce
- 50 milliliters Vegetable broth
- salt
- peppers
- 4 Salmon (fillets, without skin, each approx 180 grams)
Kitchen utensils
Preparation steps
Rinse banana leaves, wipe dry and cut into 4 pieces (about 30 x 30 cm) (approximately 12 x 12 inches). Blanch in a pot of boiling water to soften, about 30 seconds, then rinse under cold water and wipe dry.
Rinse cilantro and mint, shake dry, pluck leaves and chop coarsely. Squeeze out juice from the lime.
Peel ginger and garlic and coarsely chop. Rinse chile pepper, wipe dry, remove seeds and coarsely chop. Combine all in a tall vessel.
Add cilantro, mint, coriander seeds, cumin seeds, lime juice, brown sugar, coconut milk, heavy cream, fish sauce and vegetable broth. Puree with an immersion blender to a coarse consistency and season with salt and pepper.
Rinse the salmon fillets, pat dry and place a fillet in the center of each banana leaf.
Spread the spice paste over the fish fillets, wrap the banana leaves to enclose the filling and secure with toothpicks.
Place packets on a baking sheet and bake in preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F/convection 350°F) until fish is cooked through, 12-15 minutes. Remove from oven and serve immediately.
