Thai basil has a warm, peppery taste and a lingering aniseed flavor. Fennel fronds have an aniseed taste and can be used instead.
1 Preheat oven to 350°F (180°C). Lay 4 x 12-in. (30-cm) squares of aluminium foil on a work surface. Divide spinach among foil squares. Place salmon fillet in center of each square; top each fillet with lime rounds, lime leaves, chilli, coriander, basil and spring onion.
2 Combine coconut milk, fish sauce and oil in a small bowl.
3 Fold in two opposite sides of foil square, forming seam down middle. Fold over bottom end several times to secure. At open end of each parcel, pour in 2 tablespoons coconut milk mixture; fold and secure top ends.
4 Place fish parcels on oven tray. Cook in oven about 12 minutes (for medium-rare salmon), or until cooked to your liking. Serve fish in the parcels, with steamed vegetables and rice. Garnish with cashew nuts, if desired.
Preparation 20 minutes Cooking 12 minutes
Was this article helpful?