1. Preheat oven to 220°C.
  2. In a small pot, boil dried chilies for about 10 minutes until rehydrated.
  3. In a food processor, blend rehydrated chilies, red chilies, shallots, lemongrass, fresh turmeric and garlic until a fine paste. Add 50ml of water and toasted belacan 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, then continue to fry until oil has split.
  5. Slather the Norwegian Salmon with butter and place it skin-side down on the banana leaf. Spoon the cooked sambal generously on top, and spread it evenly across the Norwegian salmon. Wrap the banana leaf over and secure it with toothpicks.
  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 chilies, shallots, garlic, tamarind paste, Calamansi lime juice, toasted Belacan 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 Belacan dissolves.
  9. Serve on the side with cooked Norwegian Salmon Sambal and a bowl of freshly steamed Jasmine rice.

recipe_step_norwegian salmon


Norwegian Salmon Bakar:

  • 6 dried red chilies, rehydrated in hot water
  • 6 red chilies
  • 1 tablespoon toasted belacan (shrimp paste)
  • 5 shallots
  • 2 lemongrass
  • 1 inch fresh turmeric
  • 3 garlic cloves
  • ¼ teaspoon salt
  • 50 millilitres water
  • ¼ teaspoon sugar
  • 1 tablespoon fish sauce
  • 4 tablespoons cooking oil
  • 200 grams each
  • 3 banana leaves
  • 3 tablespoons butter
  • Toothpicks
  • Cooking oil

For dipping:

  • 3 chili padi, diced and deseeded
  • 3 red chilies, diced and deseeded
  • 1 tomato, wedged and deseeded
  • 2 shallots, diced
  • 1 garlic, diced
  • ¼ teaspoon salt
  • 2 tablespoons tamarind paste, soaked in water with seeds strained
  • 2 – 3 Calamansi lime
  • 1 tablespoon toasted belacan (shrimp paste)
  • ¼ teaspoon sugar