a delightfull summer bbq alternative to impress your guests. Fresh Tasmanian salmon baked in banana leaf on your bbq with a red curry and coconut sauce.


  • 2 portions of salmon aprox 200g

  • 1 banana leaf – large – foil can be used if banana leaves unavailable

  • 1 green banana sliced thin – a little bit under ripe

  • 4 dates chopped rough

  • 1/2 tablespoon red curry paste

  • 1 tablespoon coconut cream

  • 1 clove garlic

  • 2 teaspoons vegetable oil

  • 1 spring onion

  • 1 teaspoon olive oil

  • Grated zest of 1 lime

  • ½ cup chopped coriander

  • A bulb crushed lemongrass

  • 1 kaffir lime leaf

  • ½ red chilli

  • ½ cup chopped mint

  • Salt and pepper

  • string


  • 1.

    Fry off the curry paste with a little oil in a frypan with the garlic and spring onion then add the coconut cream and simmer for a couple of minutes. Allow to cool the rub the paste over the salmon fillets. Cover, refrigerate and marinate for an hour hour.

  • 2.

    Heat the banana leaves over a naked flame to release the oils and make the leaf more pliable. Cut into large squares. Place each portion of salmon in centre of each banana leaf then top with sliced banana, dates, lime zest, coriander, mint, lemongrass and chilli.

  • 3.

    Top with the remaining marinade.

  • 4.

    Wrap like a present so all the sides are folded up so no juices escape. Tie with butchers string to secure then place on tray in fridge.

  • 5.

    To cook, preheat bbq flat top plate preferably with a hood on ,high............ then place fish on opposite side where there is no flame and close hood. This way you will prevent the fish from burning.

  • 6.

    Bake aprox 8 mins and serve immediately cutting string.

  • 7.

    Serve with lime wedges and some steamed plain brown or white rice.


Dont overcook the salmon. you want it to be medium rare in the centre.

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