Instead of making the normal pandan chicken (spiced chicken wrapped with screwpine leaves), this time I tried something different, pandan salmon which is rich in Omega 3.
wrapping salmon with pandan leaf
Instead of the usual deep frying method. This time I just bake it, less oily and healthy.
Anyway, before bake, I still apply a layer of cooking oil on top of pandan leaf.
This idea came when I browsing thru a menu of a famous Thai restaurant.
And my family like this salmon version too.
Pandan Salmon 香兰鲑鱼(recipe source: by Sonia aka Nasi Lemak Lover)
480g salmon ( 3pcs salmon blocks), cut into 24pcs
Pound with mortar and pestle into paste2 lemongrass, sliced
2 shallots, sliced
Seasonings1tp fish sauce
1/2tsp salt or to taste
24pcs pandan leaves (screwpines leaves)
MethodMarinate salmon pieces with lemongrass paste and all seasonings for 30mins.
- Wrap each marinated salmon with pandan leaf. Brush some cooking oil on the pandan salmon.
- Bake at pre-heated 200C (fan forced ) for 10mins or until cooked
I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY