Rock salmon with garlic and coriander

From Cookipedia


This recipe needs advance preparation!
Rock salmon with garlic and coriander
Rock salmon with garlic and coriander
Servings:Serves 4
Calories per serving:382
Ready in:40 minutes plus 2 or more hours marinading
Prep. time:10 minutes plus 2 or more hours marinading
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:3rd November 2012

This dish is better, the longer it is marinated.

The salt helps to remove a little of the moisture so firming the flesh.


Ingredients

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Mise en place

  • Preheat the oven to 180° C (350° F - gas 4) after step 4

Method

  1. Generously season the rock salmon with sea salt and black pepper
  2. Drizzle the citrus juice, zest and nam pla over the fish
  3. Roll the fish in the marinade to ensure it's well coated
  4. Refrigerate for an hour or two
  5. In a pan, gently fry the onion and garlic in the olive oil until soft, about 4 minutes
  6. Stir in the chilli flakes, ginger root and any juice
  7. Oil a small ovenproof dish and lay the fish in it together with the juices
  8. Cover with the coriander leaves and then ladle the onion mixture over the top
  9. Bake uncovered for 20 minutes

Serving suggestions

Serve hot, with lime or orange wedges and plain boiled rice.

Variations

Use basa, ling, halibut or conger eel as an alternate fish for this dish

Having a fridge clean, I added a chopped sweet pepper and a few celery sticks at the same time as the onions and garlic.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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