On nonstick pan, saute paste without oil until fragrant
Add in salmon followed with mint, basil and tomato, stir to combine
Pour in the reserved 50 ml tea along with 100 ml coconut milk, cook until liquid thickened and almost all evaporated
Wash and dry banana leaves
Place steamed rice on it, spoon some salmon as filling, then roll
Secure rolled cake with toothpick
Turn on your broiler and broil cake until banana leaves browning
Serve immediately or at room temperature