Salmon Cooked Over Smoldering Wood Chips Served With A Coconut Milk Rice And Olive Oil Recipes

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SALMON COOKED IN COCONUT MILK



Salmon Cooked in Coconut Milk image

Make and share this Salmon Cooked in Coconut Milk recipe from Food.com.

Provided by One Little Deer

Categories     Asian

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

4 thick salmon steaks
2 1/2 cm piece gingerroot, peeled and cut into small, very thin slices
2 large garlic cloves, peeled and cut into small, very thin slices
350 g tomatoes, peeled and halved
1 fresh red chile, de-seeded and sliced as finely as possible
1 small yellow pepper, de-seeded and thinly sliced
4 -6 cardamom pods, roughly crushed
400 ml tinned coconut milk
sea salt
2 limes, juice of, only
fresh mint leaves, chopped

Steps:

  • Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
  • Scatter the ginger, garlic, tomato, chili and yellow pepper over and around the fish and the cardamom pods in between.
  • Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish.
  • Preheat the oven to 150C/300F/Gas 2. Put the dish on the center shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the center of one of the steaks - if the flesh is slightly darker pink in the center it will be perfectly cooked. Remove from the oven.
  • Before serving scatter the mint leaves on top.

Nutrition Facts : Calories 448.8, Fat 35.4, SaturatedFat 22.3, Cholesterol 55, Sodium 79.2, Carbohydrate 12.6, Fiber 1.8, Sugar 3.3, Protein 24.1

FISH BAKED IN COCONUT MILK



Fish Baked in Coconut Milk image

Provided by Food Network

Categories     main-dish

Time 51m

Yield 4 servings

Number Of Ingredients 19

2 pounds thick fish fillets or steaks, halibut, cod or salmon
4 teaspoons fresh lemon juice
2 tablespoons vegetable oil
2 cups finely chopped onion
1/4 cup vegetable oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1 teaspoon minced green chile, serrano, Thai or jalapeno
1 cup chopped fresh tomatoes
Spice mixture:
6 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground red pepper, cayenne
1/4 teaspoon ground black pepper
1/4 teaspoon ground turmeric
1/2 teaspoon fennel seeds, coarsely ground with mortar and pestle
1 1/4 teaspoon salt
1/2 cup canned unsweetened coconut milk
1/4 cup chopped cilantro, for garnish

Steps:

  • Cut fillets crosswise into strips 2-inches wide. Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.
  • Preheat oven to 350 degrees.
  • In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes. Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste. Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed.
  • Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer. Bake, uncovered, for 10 minutes in the preheated oven. Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque.
  • Garnish with chopped cilantro.

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