3/4 cupchopped mixed fresh herbslike Thai basil and mint
1 1/2poundsskinless salmon filetcut into 12 pieces
3 1/2cupsJasmine ricerinsed
1 3/4cupscoconut milk
12 banana leaves
pot boiling water
1 gallon plastic zip lock bag
Cut fresh banana leaves into 6- by 12-inch (15- by 30-cm) rectangles. Dip the squares into a pot of boiling water for 5 minutes to soften them so it’s easier to wrap. Remove and rinse leaves under the faucet to cool after boiling.
Mix the rub, red curry paste, turmeric, brown sugar, fish sauce, oil, coconut milk, eggs, cornstarch, and herbs together in a bowl. Put the marinade into a gallon zip bag.
Add the fish pieces to the bag and refrigerate for an hour.
Preheat a camp oven to 350 degrees F (177 degrees C).
In a pan add the rice, coconut milk, water, salt, and vegetable oil, then place in the preheated camp oven.
Cook for 45 minutes, fluff the rice, then add an additional cup of water and cover with foil. Cook for an additional 10 minutes or until tender.
To Cook Salmon
Place a few pieces of the marinated fish in the center of a banana leaf. Spoon some of the remaining marinade over the top.
Fold one edge of the banana leaf to cover the fish.Tip: You must fold with the leaf grain, if you go against the grain, the pouch will crack and break.
Fold the other edge in and fasten using toothpicks on each end. Repeat until all the fish pieces are used. Chill the packets until ready to cook.
Preheat a grill to medium-low heat.
Grill the fish pouches on the preheated grill until the leaves are evenly browned, about 10 minutes. Do not flip or turn.
Remove the salmon from the grill and open the banana leaf. Serve with a scoop of coconut rice and top with fried shallots.