Title: Aromatic Salmon Cooked In Coconut Milk
Cook: Josceline Dimbleby
Serves: 4
Preparation Time: less than 30 Minutes
Cooking Time: 30 Minutes - 1 hour

Ingrediants

• 4 Thick salmon steaks
• 2.5 cm Root ginger
• 2 Large garlic cloves
• 350 g Whole tomatoes
• 1 Fresh red chilli
• 400 ml Can coconut milk
• 1 Small yellow pepper
• 4-6 Cardamon pods
• 1 tablespoon Sea salt
• 2 Limes (juice only)
• Handful fresh mint

Method:

• First prepare all thestuff as there is a lot to chop up :). Boil some water, split the tomatoes and pop the tomatoes in to help the skins come off easier.
• Peel and chop the Garlic and Ginger into very thin slices. De-seed and thinly slice the small yellow pepper, and the red chilli. Finally, roughly crush the cardamon pods
• Finally when they are ready, skin and half the tomatoes. Now were ready to cook ;)
• Pre heat the oven to 150°C/300°F/Gas 2 and place the fish into a shallow oven proof dish with a lid , they should fit fairly close together.
• Place the crushed cardamon pods inbetween the fish steaks. Scatter the ginger, garlic, tomato halves, chilli and yellow pepper on and around the fish.
• Empty the coconut milk into a seperate bowl and add a good sprinkling of sea salt. Stir and gradually add the lime juice.
• Pour the coconut milk over the fish then place into the oven with the lid on for 40-50 minutes until the fish is lightly done.
• To discover this insert a small, sharp knife into the centre of one 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 leaves on top.
• Serve with thai noodles or rice.