date:Mar 31, 2014
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 180C.
2. Place coconut cream, lemongrass, ginger, lime zest and juice, fish sauce, caster sugar and spring onion in a saucepan