2 x 200g (7 oz) skinless salmon fillets (or any other type of fish you prefer)
½ bottle Marion’s Kitchen Balinese Coconut Turmeric Marinade (go to where to buy to find a store) or try my homemade version here
1 lime, sliced
coriander leaves to serve
crispy fried shallots to serve
finely sliced red chilli to serve
Quick pickled vegetables:
1 cucumber, finely sliced
1 tbsp sugar
1 tbsp vinegar
½ tsp sea salt
For the quick pickled vegetables, use a vegetable peeler to slice the carrot into wide strips. Place the carrot, cucumber, sugar, vinegar and salt in a large bowl. Mix until well combined. Set aside while you prepare and cook your fish.
Take a large sheet of foil and place a large sheet of baking paper over the top. Place the salmon fillet in the centre and cover with the Balinese Coconut Marinade. Top with some lime slices. Wrap the parcel up like a bon bon. Repeat with the remaining fish, marinade and lime.
Heat a barbecue grill plate over high heat. Place the fish parcels lime side down. Cook for about 6 minutes. Then turn the parcels over and cover with a large metal bowl. Cook for a further 8 minutes. Remove the parcels from the heat. Careful open up the parcels and top the fish with coriander, fried shallots and chilli slices. Serve with the pickled vegetables.