1 whole coconut
1 green chilli, deseeded and roughly chopped
4 cm piece ginger, peeled and roughly chopped
15 g fresh coriander
1 teaspoon fish sauce
2 garlic cloves, roughly chopped
2 teaspoon coconut oil
2 limes or lemons
4 salmon fillets

For the salad:

1 red chilli, finely chopped
2 tablespoon white vinegar
2 tablespoons sesame oil
2 teaspoons fish sauce
2 large carrots, peeled and grated
1 cucumber, halved, deseeded and finely sliced
15 g fresh coriander, roughly chopped
1 red onion, finely sliced


Preheat the oven to 200°C. Bake the coconut for 15 mins to shrink the flesh from the shell. Then carefully pierce the ‘eyes’ of the coconut with a corkscrew or skewer and drain the water into a glass. Tap the middle of the coconut with a hammer or put into a plastic bag and crack on a solid surface. Scoop out 100g flesh with a spoon.

In a food processor, blend the coconut flesh, green chilli, ginger, coriander, fish sauce, garlic, coconut oil and lime/lemon juice to form a rough paste. Put the fish on a lined baking tray and spread the coconut paste over the top. Bake for 15–20 mins until golden on top and the fish is cooked. Meanwhile, make the dressing by mixing the red chilli, vinegar, sesame oil and fish sauce in a bowl. Add the carrot, cucumber, coriander and onion and toss in the dressing. Serve with the fish.



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