- 1 whole salmon, approximately 2–3 kgs
- oil, for brushing
- 3 spring onions, sliced on the diagonal
- 4 limes
- 1 bunch coriander
- 8 peppercorns
- 1/3 cup Riesling (or use apple juice)
- 3 T tamarind paste
- 1 T finely grated palm sugar
- ½ t ground cumin
- 2 large red chillies, seeded and finely sliced
- 1 t soya sauce
- 1 T heaped finely grated ginger
- 1 bunch watercress, rinsed and sprigs picked
Preheat the oven to 180°C.
Remove the fish from the refrigerator half an hour before baking. Rinse under cold water and pat
dry with paper towel.
Put a length of wide heavy-duty tinfoil onto a large, flat baking tray (ensuring that the tinfoil is at least twice as long as the fish) and brush with oil.
Put the salmon onto the tinfoil, then fill the cavity of the fish with the spring onion, 1 sliced lime, a handful of coriander leaves and the peppercorns.
Start to bring the tinfoil up around the fish and then pour over the Riesling. Wrap the fish in the tinfoil,
carefully crimping the edges of the tinfoil together so as to seal it. Bake for 40 minutes.
Turn the oven off and leave the fish in the closed oven for a further 45 minutes. Do not open the tinfoil.
To make the tamarind dressing, place the tamarind purée in a bowl with ½ cup water and stir
to combine. Add the palm sugar, ground cumin, chilli, soya sauce, ginger and 1 T finely chopped coriander leaves.
Undo the tinfoil and transfer the salmon to a serving dish. Peel away the skin from the top of the
fish and spoon over the tamarind dressing.
Arrange the watercress and the remaining limes, quartered, around the fish.