Steamed coconut and coriander salmon recipe
ingredients
4 salmon fillets, each about 200 g (7 oz), skinned
salt and freshly ground black pepper
salt and freshly ground black pepper
For the marinade:
2 tbsp reduced fat coconut milk
2 green chillies, deseeded and finely diced
2 tbsp chopped coriander leaves
2 garlic cloves, peeled and crushed
2 tsp finely grated fresh root ginger
juice of 1 lemon
100 ml (3 1/2 fl oz) hot water
2 green chillies, deseeded and finely diced
2 tbsp chopped coriander leaves
2 garlic cloves, peeled and crushed
2 tsp finely grated fresh root ginger
juice of 1 lemon
100 ml (3 1/2 fl oz) hot water
To garnish:
lemon wedges
coriander leaves
coriander leaves
method
1. Line a steamer basket (that will hold the salmon in a single layer) with baking parchment. Make some tiny holes in the paper using a skewer, spacing them well apart. Rinse the salmon fillets and pat dry with kitchen paper.
2. Place all the marinade ingredients in a food processor and blend until fairly smooth. Transfer to a bowl.
3. Lay the salmon fillets in the lined steamer basket and spoon the marinade on top. Season with salt and pepper. Bring an 8cm/3in depth of water to the boil in the bottom of the steamer, then position the basket in the top. Cover and steam for 12 - 14 minutes or until the fish is just cooked through.
4. Carefully lift the fish from the steamer basket and place on warmed plates. Serve garnished with lemon wedges and coriander leaves.
Cook's notes Line the steamer basket with banana leaves rather than parchment, to impart a distinctive flavour. Look for them in quality greengrocers and ethnic food stores.
If preferred, you can bake the fish in a covered dish in the oven rather than steam it. Preheat the oven to 180°C/Gas 4 and allow the same cooking time.
2. Place all the marinade ingredients in a food processor and blend until fairly smooth. Transfer to a bowl.
3. Lay the salmon fillets in the lined steamer basket and spoon the marinade on top. Season with salt and pepper. Bring an 8cm/3in depth of water to the boil in the bottom of the steamer, then position the basket in the top. Cover and steam for 12 - 14 minutes or until the fish is just cooked through.
4. Carefully lift the fish from the steamer basket and place on warmed plates. Serve garnished with lemon wedges and coriander leaves.
Cook's notes Line the steamer basket with banana leaves rather than parchment, to impart a distinctive flavour. Look for them in quality greengrocers and ethnic food stores.
If preferred, you can bake the fish in a covered dish in the oven rather than steam it. Preheat the oven to 180°C/Gas 4 and allow the same cooking time.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
