Ingredients

• 2 pieces of thick salmon
• 2 kaffir lime leaves (dry or fresh)
• Half stick of lemon grass (thick part)
• 1 tsp grated ginger or use dry ground ginger.
• 1 cup of coconut milk
• 1 tsp of ground dry tumeric
• half tsp of hot chili flakes (or to taste)
• 1 clove of garlic
• 1 fresh lime
• ¼ cup of chopped coriander
• Salt and pepper
• Two serves of cooked rice

Steps

• Step 1

  Trim off any fat and remove skin off the salmon pieces. Preheat your oven to 400°F – 200°C

• Step 2

  Place two kaffir lime leaves on the bottom of a baking dish with a lid and place each fish piece on top of each leaf.

• Step 3

  Crush the lemon grass and scatter pieces around the fish. Add grated ginger, coconut milk, sprinkled tumeric, a few chili flakes, one minced garlic clove, lime zest and half the juice, chopped coriander (cilantro), season with salt and pepper, cover with lid or foil and bake for 12-15 minutes at 400°F – 200°C.

• Step 4

  Remove from oven, remove lemon grass and serve with lot’s of sauce.

Little Tips

Serve with boiled or steamed basmati rice. You can prepare this in advance, and keep refrigerated before cooking.