Page 35 - Foodservice magazine may 2019

RECIPE
35
GARNISH
Cucumber
Fried curry leaves Toasted shredded coconut Red chilli julienne
M E T H O D Cook the rendang paste with coconut oil and coconut milk on a low heat until the paste is fragrant and the colour is darker. This will take about 10-15 minutes. Remove from heat and allow the paste to cool. Cut the banana leaf into 25 cm x 25 cm squares. Smear the curry paste on the banana leaf and to coat the salmon, then wrap the banana leaf closed around the fish. Cook
it on a charcoal grill or in the oven for about 10 minutes. Remove and serve straight onto the plate. Loosen the banana leaf parcel and garnish with toasted coconut and red chilli julienne. Serve with cucumber, lime and fried curry leaves on the side.
Chaowarat Arté Assavakavinvong is the head chef at Longrain in Melbourne. Longrain also has restaurants in Sydney and Tokyo.
PHOTOGRAPHY: ROBERTO PETTINAU