Get your BBQ ready! This dish is a crowd pleaser and will be a much talked about addition to your next party. The coconut rice is a delicious and easy accompaniment, making this a great dish for entertainers!

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 45 minutes
    •    Yield: Serves 8-10

Ingredients

    •    1 Whole Huon salmon (approx. 3.5kg)
    •    Bunch Pandanas or banana leaves (or grease proof paper)
    •    Thai marinade

    •    2 Coriander, bunch
    •    120ml Fish sauce
    •    6 Limes, juice only
    •    150g Light palm sugar
    •    6 Jalapeno chilies
    •    1 Garlic, head of
    •    1 Ginger knob
    •    8 Kaffir lime leaves
    •    3 cups Jasmine rice
    •    3 Cups Cold water
    •    2 Cups Coconut cream
    •    1 tsp Fresh ginger
    •    1 tbsp Desiccated coconut (Toasted)
    •    Pinch Sea salt
    •    5 Large beetroot
    •    15 Long red chili
    •    2 Cups Mirin
    •    3/4 Cup Light palm sugar
    •    3 Lemons, zest and juice
    •    3 Limes
    •    1 Coriander bunch
    •    1 Cinnamon stick
    •    1 tbsp fried shallots

Method

1. Pre heat oven to 170 degrees C
2. Thai Marinade
   Combine all ingredients in a food processor or blender (excluding the lime leaves and process to a paste)
3. Lightly crush the Kaffir lime leaves to release the essential oils and add to the paste and place into an airtight container and refrigerate
4. Coconut Rice
   Combine rice with water, ginger and coconut cream in a large pot with the salt
5. Bring to the boil, cover, reduce the heat to low for 10 minutes. Remove from the heat and leave covered for 15 minutes
6. Beetroot and Chili Jam
   Combine the mirin, water, palm sugar, cinnamon stick, lemon juice and zest in a large pot and bring to the boil
7. Peel beetroot, julienne and add to simmering pot with chilies. Bring back to the boil and reduce temperature. Continue to cook until it thickens, approximate cooking time 15 mins
8. Remove cinnamon stick, cover and refrigerate
9. Preparing the salmon
   Scale and wipe down the salmon (don't wash with water)
   Using a sharp knife cut 4 small slices into each side of the salmon, this will help the Thai marinade to penetrate the flesh
10. On a large baking tray lay out the banana leaves or greaseproof paper to form a large mat, this should be large enough to wrap the salmon
11. Pour the Thai marinade over the fish and gently rub into the flesh
12. Firmly wrap the salmon and place into the preheated oven and bake for approximately 45 minutes. The cooking time will depend on the size of the salmon and the efficiency of your oven. For best results check 30 minutes into cooking. The flesh should be firm but not pulling apart
13. Serve on a large wooden board with rice

This great family recipe is thanks to Huon Aqua at https://www.huonaqua.com.au/recipes/thai-style-whole-huon-salmon/