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150gm
6
6
4
2 pieces
1 cup
1
1
1/2
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cherry tomatoes, halved
slices ginger, finely shredded
basil leaves
cardamom pods
salmon cutlets
coconut milk
clove garlic, finely sliced
red chili, de-seeded and finely sliced
yellow capsicum, finely sliced
juice of 1 lime |
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Method :
Place the salmon in a shallow
ovenproof dish. Scatter ginger, garlic, tomatoes
and chili, capsicum and cardamom pods over and around the fish. Stir lime juice into coconut milk
and slowly pour over fish. Tear the basil leaves and scatter
over the top. Cover tightly with foil and bake
at 150C for 30-40 minutes or until cooked to desired doneness. Serve with white rice.
Serves 2
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