Ingredients
• 400ml can coconut cream
• 1 lemongrass stem (inner core only), finely grated
• 5cm piece of ginger, sliced
• Finely grated zest and juice of 2 limes
• 1 tablespoon fish sauce
• 1 tablespoon caster sugar
• 2 spring onions, thinly sliced
• 4 x 180g skinless salmon fillets
• 2 tablespoons sesame seeds, toasted
• Steamed Asian greens, to serve
Method
1. Preheat the oven to 180°C.
2. Place coconut cream, lemongrass, ginger, lime zest and juice, fish sauce, caster sugar and spring onion in a saucepan over medium heat and bring to a simmer.
3. Meanwhile, place fish in a baking dish and pour over the hot coconut mixture. Cover with a piece of foil and bake for 10-12 minutes until fish is just cooked but still a little rare in the centre. Sprinkle over sesame seeds and serve with steamed greens.
