Recipe by One Little Deer
A delicious dish. I no longer remember where I found it.
Top Review by I'mPat
I stuffed up here and cooked the salmon with the lid on and ended up with way to much sauce so drained off and returned to oven and tried to reduce sauce for coating (not very succesful), also only had 2 tomatoes and they were huge used one that weiged just under 300 grans so boiled for peeling and cut into 1/8th. though could not get a yelow pepper so omited but otherwise cooked to recipe except leaving te lid on grr. Thank you One Little deer, made for I R Recommend Tage game and recommended by Karen Elizebeth,ecommend
- 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 See How It's Made
- Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
- Scatter the ginger, garlic, tomato, chili and yellow pepper over and around the fish and the cardamom pods in between.
- 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.
- 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.
- Before serving scatter the mint leaves on top.