- 1 tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 25g ginger, cut into thin matchsticks
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 garlic cloves, chopped
- 1 green chilli, deseeded and sliced
- 2/3 small pack coriander
- handful mint leaves
- 20g creamed coconut
- 1 lime, zested and ½ juiced
The same shape, but smaller than…
- 50g brown basmati rice
- 2 x 100g skinless wild salmon fillets, thawed if frozen
- head of spring greens (about 175g), stalks trimmed, finely shredded (remove outer leaves if tough)
Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…
- 125g frozen peas
- 1 tbsp ground coriander
Heat oven to 200C/180C fan/ gas 6. Heat the oil in a large non-stick wok and add the onion, ginger, garlic and chilli. Cook briefly over a high heat to mix everything, then cover and leave to cook gently for about 10 mins until the onions are soft. Scoop two spoonfuls of the mixture into a bowl, add the coriander, mint, coconut, lime zest and juice with 1 tbsp water and blitz to a purée with a stick bender.
Meanwhile, boil the rice for 20 mins, then drain.
Spread half the coconut mixture over the fish and wrap up in a parcel of foil. Bake for 10 mins.
Carry on cooking the onions, uncovered this time, until they start to brown. Add the spring greens and stir-fry for a few mins until softened. Add the rice and peas with the ground coriander and cook until the veg is tender. If the mixture starts to stick, add 1 tbsp water. Stir through the remaining coconut mixture, then serve with the fish.