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 sent a shockwave of pleasure through our group of wildlings.
Photos courtesy of Kate Miles
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.
More camp cooking to up your game