Dinner

Cá Hồi Nướng Lá Chuối – Salmon Fillet en Papillote with Lemongrass, Turmeric & Bitter Melon

Name: Cá Hồi Nướng Lá Chuối – Salmon Fillet en Papillote with Lemongrass, Turmeric & Bitter Melon
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2 servings
Ingredients: Two 180 g salmon fillets (skin on, pinbones removed with tweezers); 2 sheets banana leaf (or parchment paper as backup), softened over flame; 3 stalks lemongrass, white part cut into 5 cm batons; 2 tbsp turmeric paste (fresh turmeric grated + 1 tbsp coconut oil); 1 tbsp galangal, thinly sliced; 200 g bitter melon, halved lengthwise, seeds scooped, thinly sliced crosswise; 1 tbsp fish sauce; 1 tsp coconut sugar; Zest & juice of 1 lime; 2 tbsp coconut cream; For crispy shallot garnish: 4 shallots (thinly sliced), 100 ml neutral oil; For broth aromatics: 200 ml seafood or chicken stock, 1 tbsp fish sauce, 1 tsp white pepper, 1 star anise, 1 bay leaf; Fresh cilantro, mint, & dill for garnish; Fleur de sel & white pepper

Salmon fillet sealed in a banana leaf parcel with fresh lemongrass, turmeric, galangal, and charred bitter melon, steamed until the salmon is buttery and infused with steam-trapped aromatics. When opened tableside, the parcel releases a fragrant lemongrass-turmeric broth that pools around the fish. Topped with crispy fried shallots and fresh herbs, this is refinement through restraint and aromatic precision.

387calper serving 38gprotein 16gcarbs 19gfat 25min prep 30min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this