Photos courtesy of Kate Miles
Its round 2 of the Campfood Diaries and my oh my, did this one blow our walking socks clean off.
This beauty was cooked upon a wild campfire at Burra Korain near Victoria Falls and send a shockwave of pleasure through our group of wildlings.
2 lotus leaves soaked in cold water for 30 minutes
1 Ora king salmon filleted pin bones removed
120 mls oyster sauce
2 tb soy sauce
2 tb honey
2 tsp dried chilli flakes
1 tb white sugar
1 tsp salt
6 cloves garlic minced
3cm pieces of ginger minced
2 green shallots finely sliced
2 tb vegetable oil
2 lemons or limes
- In a bowl mix the remaining ingredients together (except the citrus) until well combined.
- Remove the lotus leaves from the water and pat dry with paper towel.
- Lay one leaf on a work bench/rock underside of the leaf facing up. Brush the flesh side of the salmon fillet with half of the marinade then lay it skin side down on the leaf.
- Wrap the fillet up tightly in the leaf trimming off any excess leaf if necessary.
- Secure the leaf into place with toothpicks or bamboo skewers. Repeat the process with the other fillet.
- Cook over char coal on an open grill for approximately 10 minutes each side. Or, until a metal skewer after being inserted into the fish then placed under your lip is warm.
- Remove the salmon from the grill and allow to rest for 5 minutes.
- Cut the lotus leaf open to expose the fillet then squeeze the citrus juice over the salmon and enjoy with rice or Asian vegetables.