Salmon Cooked in Coconut Milk |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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A delicious dish. I no longer remember where I found it. Ingredients:
4 thick salmon steaks |
2 1/2 cm piece gingerroot, peeled and cut into small, very thin slices |
2 large garlic cloves, peeled and cut into small, very thin slices |
350 g tomatoes, peeled and halved |
1 fresh red chile, de-seeded and sliced as finely as possible |
1 small yellow pepper, de-seeded and thinly sliced |
4 -6 cardamom pods, roughly crushed |
400 ml tinned coconut milk |
sea salt |
2 limes, juice of, only |
fresh mint leaves, chopped |
Directions:
1. Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
2. Scatter the ginger, garlic, tomato, chili and yellow pepper over and around the fish and the cardamom pods in between.
3. Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish.
4. Preheat the oven to 150C/300F/Gas 2. Put the dish on the center shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the center of one of the steaks - if the flesh is slightly darker pink in the center it will be perfectly cooked. Remove from the oven.
5. Before serving scatter the mint leaves on top.
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