AdvertisementRecipesOctober 28, 2013, register or subscribe to save recipes for later.You have reached your maximum number of saved items.Remove items from your saved list to add more.Save this article for laterAdd articles to your saved list and come back to them anytime.Secrets of Melbourne's hottest restaurantChinook salmon in banana leafThe curry paste slathered on the salmon is a unique combination of slightly sweet and not too spicy.Advertisement1/4 cup vegetable oil1/2 cup red curry paste (see below)4 kaffir lime leaves, julienned40g palm sugar1/4 cup shredded coconut (available frozen from Asian supermarkets)3 tbsp chilli jam (see recipe below)1/2 cup coconut cream1 tbsp fish sauce1 1/2 tbsp oyster sauce2 sprigs Thai basil, leaves pickedbanana leaf (about 500g), wiped clean, cut into 4 rectangles4 x 150g Chinook salmon fillets*2 tsp chilli oil* We’ve used Chinook fillets for this dish, but you could easily replace them with Atlantic salmon or ocean trout fillets or, if you want...
