• 2 Norwegian Salmon (180 gr each)
  • 1/2 cup Oil
  • 1 Red onion chopped
  • 6 Cloves garlic
  • 1 sticks Cinnamon
  • 1 Star anise
  • 3 tsp Ginger garlic paste (is combination of ginger and garlic ground paste equal potyions)
  • 1/2 tomato chopped
  • 3 tbsp  Tomato ketchups
  • 2 tbsp Hot and sweet red chili sauce (use Thai chili sauce store brought)
  • 1/2 cup Water
  • 2 Kaffir lime leaves
  •  1 roll BANANA LEAVES (can be replace by aluminum foil) optional

For marinating the salmon

  •  1 tsp Chili powder
  • 1 tsp Turmeric powder
  • 1/2tsp Black pepper powder
  • 1 tsp Freshly squeezed lime juice
  • 2 tsp Ginger garlic pasta

The sambal  paste

  • 8 long dried red chillies
  • 5 red chilis 
  • 8-10 shallots
  • 8 large garlic cloves
  • 3 fresh red chili padi
  • 1 plump fresh tomato
  • 2 thumb of ginger grated
  • 2 tbsp sweet soy sauce




  • Add all the ingredients for marinating, rub well and set aside for a minimum 30 minutes to marinate (up to 3 hours if refrigerate)
  • Rehydrate the dried chillies ; add the dried red chilis to a saucepan with water. Boil this for 10 minutes, then switch off the heat. Cover and leave for 30 minutes to rehydrate
  • Make the sambal paste: add all the ingredients to make the samba paste to a small grinder or blender. When. Your remove the dried rehydrated chilies from the sauce pan. Use your finger to lift them out of the water. Do not squeeze them to rremove the water. Add to the grinder jar
  • Grind these ingredients to a very smooth paste without adding water (the liquid from the rehydrated chilis and the tomato is sufficient enough)
  • Cooking the salmon:  to the pan heat up oil and start searing the salmon, skin first until its crispy enough to flip if over to the other side cook evenly, remove from the pan and set aside.
  • Add another oil to the pan and start adding the chopped onion, whole spices (cardamon. Cloves, cinnamon, star anise) add the ginger garlic paste
  • Saute until the smell of the ginger and garlic is gone. Then add the half of a tomato, that have been chopped and sauce until the tomato soften
  • Once the tomato is soften, add the prepare samba paste. Give it a good stir, 
  • Now cook this slowly for 20 minutes on medium heat. Make sure you stir every 2 - 4 minutes. (This is where the amount of oil plays well and prevents scorching of spices. If you use less oil, to begin with , keep sprinkling water so you don’t get the burnt taste)
  • After 20 minutes, the oil has separated and the sauce is niche and thick
  • Add the tomato ketchups and hot and sweet chili sauce
  • You can now add the salmon back to the mixture and coat them nicely

For grilling

  • Lay down the banana leaves and place the salmon in the center,  and scoop the sauce into the salmon, and fold the banana leaves to cover the fish.
  • Heat up a grill  and grilled the salmon pocket on both sides, if you don’t have a griller u can simply use a normal pan
  • Serve with hot rice or ghee rice