This recipe represents a fusion of ingredients from the Asian sub-continent, combining the traditional method of cooking food wrapped in parcels in makeshift underground ovens from the South pacific. (Known as’Lovo’ in Fiji or a ‘Hangi’ in New Zealand).
I have adapted this for our modern world by using foil and a conventional oven. Salmon can be substituted with any fish of your choice.
4 salmon fillets 4 tbsp dark soy sauce
Assortment of mixed vegetable – 2 tbsp honey
Onions, broccoli, mange tout, peas, 2 tbsp sweet chilli sauce
peppers (or any seasonal 3 tsp cumin powder
vegetables) 3 tsp coriander powder
Fresh green/red chillies to taste 1 tsp chilli powder
4 cloves garlic, finely chopped Fresh lemon Juice
1 inch ginger, finely chopped Fresh coriander
- Pre-heat the oven to 180o
- In a bowl, mix together the dark soy sauce, honey, ginger, garlic, fresh chillies, cumin / coriander powder, chilli powder and lemon Juice until a paste is formed.
- Coat each piece of salmon with the paste.
- Pour any leftover paste over the assorted vegetables and mix will.
- Divide the vegetables into 4 portions.
- Place each salmon fillet in the centre of a piece of foil.
- Add one portion of the vegetables to each parcel, sprinkle chopped coriander and seal each parcel well.
- Place parcels in the oven on an oven tray and bake for 20-30 minutes.
- Serve with plain boiled rice or noodles.