Norwegian Salmon Bakar Sambal with Jasmine Rice

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  1. Preheat oven to 220°C.

  2. In a small pot, boil dried chillies for about 10 minutes until rehydrated

  3. In a food processor, blend rehydrated chillies, red chillies, shallots, lemongrass, fresh turmeric and garlic until a fine paste. Add 50ml water and toasted belancan through the nozzle as it blends. Scrape down the jug sides once before blending again to ensure ingredients are well combined

  4. Heat a wok with oil over medium heat and fry the blended paste, adding in fish sauce, sugar and salt, and continue to fry until oil has split.

  5. Slather the Norwegian Salmon with butter and place it skin-side down on the banana leafSpoon the cooked sambal generously on top, and spread it evenly across the Norwegian salmon. Wrap the banana leaf over and secure it with tooth picks

  6. In a frying pan, heat about 2 tablespoons of cooking oil over medium heat and place salmon pouch skin-down on the pan, and hold down to pan sear for 2-3 minutes. This process will crisp the skin of the Norwegian Salmon

  7. Once seared, place Norwegian Salmon pouches on a baking tray with a metal rack and bake for 10-12 minutes

  8. Meanwhile, add the wedged tomatoes, diced Chillies, shallots, garlic, tamarind paste, calamansi lime juice, toasted belancan into a mixing bowl and combine well. Season with a pinch of salt and sugar, and finally dilute with water and continue to mix until belancan dissolves

  9. Serve on the side with cooked Norwegian Salmon Sambal and a bowl of freshly steamed Jasmine rice

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