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.