Royal Foodie Joust...Banana Leaf Steamed Salmon with Chili Coconut Rice

I realized with a call out from Dharm that a dish I made before would almost be suitable for this months Royal Foodie Joust.Dharm is hosting the event this month as Jen takes care of business and gets hitched! As much as I love contests I have never entered this competition. Go figure! Bellini Valli called for this months ingredients to be fish from the sea, lime, and coconut. No problem as I want to Incorporated more fish in my diet.Certain Someone came home and immediately sneered at my side of salmon. We got into it. I was more determined than ever to get back control of my kitchen and what I eat after seeing my wide backside on this weeks Top Chef. No close up of me , just a view of my wide Issey Miyake clad ass and his Big Head waiting in line at the Zoo's cocktail party.So with some left over rice, pantry ingredients, and some frozen Banana leaves this is what I came up with, a Pan Asian Hot pocket type of meal. Certain Someone ate it in that quiet way without complaint. He admitted it was edible for fish.

Banana Leaf Steamed Salmon with Coconut Chili Rice

Salmon fillets cut to individual portions

Pieces of Banana Leaf cut to large squares to accommodate salmon and rice( available frozen in Hispanic Groceries)

1 cup or more leftover cooked rice ( about a 1/2 cup mound on each piece of fish)

1/2 cup of lite coconut milk( may use more of less depending on rice)

Sambal Oelek to taste

Juice of lime

grated lime zest

Fish Sauce( Asian specialty stores)

1/8 teaspoon cumin

1 teaspoon curry powder

fresh cilantro

olive oil

Equipment needed ( bamboo steamer)

Oil lightly each piece of banana leaf. Set aside. Place salmon in dish. Squeeze lime juice and add grated zest of lime. Allow to sit for a few minutes. In a separate bowl mix coconut milk and rice until a thick paste like consistency. Add cumin, curry,fish sauce, and Sambal Oelek. Mix until thoroughly incorporated. Place fish fillet on oiled banana leaf. Add a mound of rice.Top with cilantro sprigs. Fold ends of leaved into a square to encase the fish. Turn over and slightly oil the outside. Place in Bamboo Steamer and steam for approx 20-30 minutes( depends on size of fish and servings). Serve with more Sambal Oelek as a condiment.