Banana Leaf Salmon

So you can get banana leaves from a good Asian supermarket, they’re very aromatic, but also if you can’s be bothered to buy this ingredient, then don’t worry about it, because the real key to this dish is the white miso sauce. We serve this with crispy aubergine pieces, sticky rice and steamed vegetables.

Ingredients;

2 banana leaves

1/2 a side of salmon

4 heaped tbsp of white miso

5 tbsp honey

1” piece grated ginger

1 clove garlic

2 aubergines

5 tbsp olive oil

2 lemons - zest only

1 tsp salt

1 tsp black pepper


Method;

Start with the aubergine pieces:

2 aubergines

5 tbsp olive oil

2 lemons - zest only

1 tsp salt

1 tsp black pepper

Cube the aubergines into 2cm chunks

Drizzle in oil and salt

Bake at 180 degrees for 35 mins

Toss and return to the oven

Bake for another 10 mins

Remove toss in pepper and lemon zest

Mix the miso, honey, ginger and garlic.

Lay the banana leaf out, spread 1 tbsp of the sauce onto it

Put the fish skin side down on top

Rub the rest of the sauce into the top of the fish.

Wrap the leaf around the fish bake for 25 mins at 140 degrees