6 Method Steps
2 banana leaves (see note), cut into 40cm squares
1 cup (200g) jasmine rice, rinsed
200ml coconut milk
3/4 cup (185ml) water
1 lemongrass stalk, white part only, bruised
2 bunches baby bok choy, quartered lengthways
4 (about 200g each) salmon fillets
1/4 cup (60ml) sweet chilli sauce
1 tbsp lime juice
1 tbsp fish sauce
200g snow peas, cut into matchsticks
4 green onions, trimmed, thinly sliced
1 cup coriander leaves
Lime wedges, to serve
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Bring a large saucepan of water to the boil over high heat. Working one at a time, use tongs to dip each banana leaf into the boiling water to soften. Refresh under cold, running water.
Place the rice, coconut milk, water and lemongrass in a medium saucepan over high heat. Bring to the boil. Reduce heat to low and cook, covered, for 10 minutes or until tender. Remove from heat and set aside, covered, for 5 minutes.
Preheat a covered barbecue or oven to 180°C. Spoon the rice evenly among each banana leaf. Top with bok choy and salmon fillets. Combine the sweet chilli sauce, lime juice and fish sauce in a jug. Pour half the sweet chilli mixture over each salmon fillet.
Fold the banana leaf over to enclose the filling. Use kitchen string to secure. Place on an oven tray. Cook on barbecue or in oven for 15 minutes or until just cooked through.
Place the snow peas in a heatproof bowl and cover with boiling water. Refresh under cold, running water. Drain well. Combine the snow peas, green onions and coriander in a bowl.
Open the salmon parcels and top with snow pea mixture. Drizzle with remaining sweet chilli mixture and serve immediately with lime wedges, if desired.