Fish has always been a favourite menu item of ours whether it’s curried, baked, grilled, served as a sambal or simply cooked in a bit of butter and lemon juice.
We wanted a fish dish that highlighted the quality of fresh ingredients available in South Australia but with a spin on South East Asian Flavors. Our Ora King salmon is a dish to be shared and enjoyed by all members of the family with a balanced mix of sweet, sour and spice. It is oven baked to allow all the beautiful juices of the paste to be infused into the flesh of the fish.
– 4 Ora King salmon fillets
– 4 fresh banana leaves (roughly 30cm x 30cm)
Red Curry Paste
– 1 teaspoon coriander seeds
– 1 teaspoon cumin seeds
– 1 teaspoon white peppercorns
– 12 long red chillies (soaked, seeded and roughly chopped)
– 5 cloves of garlic (peeled and roughly chopped)
– 5 coriander roots (roughly chopped)
– 4cm piece of young galangal (grated)
– 1 lemongrass stalk (white part only, roughly chopped)
– 2 teaspoons dried shrimp paste (soaked in warm water)
– 1 medium red onion (peeled and roughly chopped)
– 6 kaffir lime leaves (shredded)
– 4 tablespoons coconut cream
– 2 fresh limes (sliced into wedges)
– 1 kaffir lime leaf (finely sliced)
1. In a wok or saucepan, dry fry the coriander seeds, cumin seeds and white peppercorns for approximately four minutes or until fragrant, stirring continuously so that the spices do not burn.
2. Remove from heat and place into a blender (or mortar and pestle or a spice grinder) and grind into a fine powder.
3. Place all remaining ingredients into a food processor and blend until as smooth as possible.
4. Add spice powder and blitz again to combine.
5. Turn oven to 200 degrees (fan-forced).
6. Rub one tablespoon of the curry paste over each fillet of salmon to marinade.
7. Wrap or fold each piece of the marinated salmon into a banana leaf and place onto an oven tray.
8. Cook salmon for 18 minutes or until nearly cooked through.
9. Remove from oven and let it cool for a couple of minutes.
10. Open banana leaf and place two tablespoons of red curry paste over the top of the salmon.
11. Garnish with a tablespoon of coconut cream on top of paste, a lemon wedge and a few sprigs of finely sliced kaffir lime leaves.
Through his menu, head chef Montie tells a dynamic story. The flavours of his Indian childhood fuse with contemporary influences, translating South East Asian food into a contemporary casual dining experience.
Classically trained, his dynamic cultural heritage drew him to the diversity of Singaporean food. His menus are a perfect fit for South Australia with its easy living and friendly, country style.
203 Glen Osmond Rd, Frewville
SA Hours / Lunch: Tuesday to Friday and Sunday 12pm to 2:30pm
Dinner: Tuesday to Sunday 5:30pm to late
(08) 8379 4405