Not only is this meal healthy but the flavours are divine!
Using a stick blender, food processor or blender, puree the herbs and garlic.
Blitz for 10 seconds before adding oil and a good dash of salt and pepper.
Cut banana leaves to length with enough to cover and enclose fish.
Pour boiling water over leaves, then rinse in cold water or run leaves over a gas flame until natural oils show through leaf. This makes leaves more pilable and lessens the risk of leaves splitting.
Cool and dry leaves or wipe with a damp cloth before placing a fish portion in the centre of each leaf.
Place 2 teaspoons of herb sauce on top of each piece of fish before folding leaf over the fish to form a parcel.
Secure with twin, tie and place in steamer. Set aside.
Fill Wok to bottom of handle rivets with water. Cover and bring to the boil.
Place steamer over boiling water, cover, and cook for 12 minutes. Unwrap salmon and discard leaves to serve.
Serve with vegetables or salad.
Banana leaves impart a nice earthy flavour to the fish. If banana leaves are not available use foil or Glad Bake.