index

cakes

desserts

drinks

fish

herbs

meat

menus

pasta

poultry

salads

sauces

soups

starters

vegetables

useful

videos links
 

Aromatic Salmon cooked in Coconut Milk

 

4 thick salmon steaks
2,5 piece root ginger, peeled and cut into small very thin slice
1 clove garlic, peeld and cut into small, very thin slices
350 g tomatoes, peeled and halved
1 fresh red chilli, de-seeded and sliced as finely as possible
2 baby yellow peppers, 2 baby red peppers and 2 baby green peppers, de-seeded and sliced as finely as possible.
5 cardamon pods, roughly crushed
400 ml. tinned coconutmilk
sea salt
2 limes, juice only
a little of fish sauce.
handful of mint leaves and koriander leaves, chopped.

 

Put the fish steaks in a fairly shallow oven-proof dish ( white with blue Bep) with a lid, into which they fit closely.
Scatter the ginger, garlic, tomato, chgilli and peppers over and arounbd the fish and the cardamon pods in between.
Empty the coconut milk into s a separate bowl ( reserve some for boiling the rice), add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and aroun the fish and cover the dish.
Preheat the oven to 150C. Put the dih on the centre shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the centre of the steaks- if the flesh is slightly darker pink in the centre it will be perfectly cooked. Remove from the oven.
Before serving, scatter the mint and the koriander leaves on top. 

  • Serves 4.
  • Preparation Time 10 to 30 mins
 

 

index

cakes

desserts

drinks

fish

herbs

meat

menus

pasta

poultry

salads

sauces

soups

starters

vegetables

useful

videos links

Copyright © 1999-2012 Frannysworld, all rights reserved.
This page was last updated on 20/05/2012 22:35