Note: If cooking for 1 or 2 people, use single portion sized fillets and a 1/4 of the amount of ingredients for the marinade.
- 2-2.5kg whole salmon - ask the fish monger fillet & pin bone the fish, leaving the skin on
- 4 lemongrass stems
- 1 bunch coriander
- 5cm thick piece of ginger, grated
- 5 garlic cloves, minced
- 1 cup salt reduced tamari
- 1 tbsp honey
- 2 spring onions stems, finely shredded
- 2 red chilies, finely sliced
- 2 limes
- Line a baking tray with baking paper and then Place the salmon fillets on a baking tray skin side down
- Remove both ends of the lemongrass. Then remove the hard outer layers and discard.
- Chop the lemongrass into smaller pieces and then bruise it (preferably with a mortar & pestle to release it’s fragrant oils)
- Dice the stems of the coriander (set aside the leaves for the garnich) & add to the lemongrass, along with the ginger & garlic
- Continue to bruise the mixture until broken down & fragrant
- Add the tamari and stir through
- Pour the marinade over the fish
- Cover & leave it in the fridge to marinate for at least 1 hr. The longer you leave it the stronger the flavour will be.
- Set the oven to 200 degrees Celsius & allow it to heat fully
- Remove the marinade, setting aside a small amount of the liquid
- Brush the honey onto the top of the fish (non skin side)
- Bake for 20-25 minutes or longer depending on how cooked you like your salmon. Remember the Salmon will continue to cook once out of the oven.
- Lift or slide the baking paper off the baking tray and onto a serving platter. Then carefully push the salmon off the paper and discard.
- Garnish the fish with spring onion, coriander leaves, chili and some of the left over marinade liquid
- Serve with some sliced lime and serve warm or cold