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.
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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
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