Salmon Cooked In Coconut Milk

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.