Try this Salmon Steaks in Coconut Milk with Star Anise, Fresh Chilli recipe, or contribute your own.
Suggest a better descriptionPlace the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely. Cut the pepper in half lengthways, discard the seeds and stem and slice across as thinly as you can - use a food processor for extra thinness. Cut the chilli in half lengthways under running water, discard the seeds and stem, and slice as finely as possible across the flesh. Peel the ginger and garlic and cut into small, very thin slices. Scatter the chilli, ginger and garlic all over and around the fish and then place the sliced pepper evenly over the top. Put a whole star anise on each steak and the broken pieces in between. Empty the coconut milk into a bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour gently over and around the fish. Preheat the oven to 150C/300F/gas 2. Cover the dish and place in the oven for about 50 minutes, until the fish is just cooked.If you are using salmon, insert a small, sharp knife into the centre of one of the steaks to test it - if the flesh is a slightly darker pink in the centre, it is perfectly cooked. Remove from the oven. Chop the coriander leaves roughly and scatter them on top of the fish.
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Serving Size: 1 Serving (405g) | ||
Recipe Makes: 4 | ||
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Calories: 397 | ||
Calories from Fat: 101 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 165.4mg | 51 % | |
Sodium 256.9mg | 9 % | |
Potassium 1228.8mg | 32 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 5.9g | ||
Protein 64.5g | 92 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 397
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