Steamed green curry salmon

donna hay - Fresh + Light - - Fresh Steamed Fish -

1 cup ( 250ml) co­conut milk

¼ cup ( 75g) store-bought green curry paste 350g firm tofu, sliced into 8 pieces

1 bunch broc­col­ini, trimmed and halved

4 x 180g salmon fil­lets, skin off

½ cup ( 75g) toasted cashews, roughly chopped ½ cup Thai basil leaves mi­cro (baby) co­rian­der (cilantro) leaves, to serve Pre­heat oven to 200°C (400°F). Place the co­conut milk and curry paste in a medium bowl and stir to com­bine. Di­vide the tofu be­tween 4 large squares of non-stick bak­ing pa­per and top with the broc­col­ini and salmon. Spoon over the curry mix­ture and fold over the edges of the pa­per to en­close the salmon. Care­fully trans­fer the parcels to a large bak­ing tray and cook for 10 min­utes. Top with the cashew, basil and co­rian­der to serve. MAKES 4.

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