Rock salmon with garlic and coriander

This recipe requires preparation in advance!

This dish is better, the longer it is marinated.

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

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:
Recipe author:	Chef
First published:	3rd November 2012

Best recipe review A faded memory 4/5 I really don't remember making this, but the camera never lies. It looks superb - who knows? I shall have to make this again. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 700 g (1.5 lb) rock salmon fillet, cut into 8 pieces or 4 large fillets
• Juice of ½ lime, lemon or orange
• 1 teaspoon zest of same
• 2 teaspoons ginger root, peeled and grated, reserve any juice
• 2 teaspoons nam pla
• 1 garlic clove, peeled and crushed
• 1 onion, peeled and sliced finely
• 1 to 2 teaspoons red chilli flakes
• 3 tablespoons olive oil
• 3 tablespoons freshly chopped coriander
• sea salt and freshly ground black pepper
• Lime or orange wedges to serve

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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