Recipes created by Louisa Zhang, Nutrition Consultant 

Serving Size - 2


1 packet otah

2 banana leaves 20 x 20cm (blanched to soften)

2 salmon steaks (about 80gm each)

1 cooked beetroot, thinly sliced

1 medium carrot, shredded

8 cherry tomatoes

1 bowl red and green lettuce leaves

1 tablespoon tartare sauce

1 tablespoon plain yoghurt

1 tablespoon dr. MCT oil

1 wedge lemon


  1. Cut otah into 2 pieces
  2. Place salmon skin down on banana leaf
  3. Top with otah and wrap into a parcel
  4. Secure with cocktail sticks/ toothpick
  5. Bake for 15 mins at 200 degrees
  6. Arrange vegetables on plate
  7. Place baked salmon and otah with banana leaf on centre of plate
  8. Mix tartare sauce, yogurt and dr. MCT oil well and place mix onto plate
  9. Squeeze lemon on fish
  10. Use the extra vegetables as side dish 

Salmon provides omega 3 fatty acids (from salmon) which is beneficial for heart health. Coloured vegetables contain protective antioxidants. The banana leaves provide fragrance and flavour without having to resort to flavour enhancers which are high in salt. High salt intake increases blood pressure. Beetroot has natural sweetness (no sugar required) and healthy antioxidants that fight off the ravages of free radical damage.

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