Salmon Steaks in Coconut Milk with Star Anise, Fresh Chilli and Ginger

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

This luscious, aromatic dish is extremely simple to prepare. Salmon, normally associated with the Northern cuisines of its habitat, nevertheless goes well with more exotic flavours from the Far East. If you prefer, you can use any other fish steaks. Serve with basmati rice and a green vegetable.


  • 4 thick salmon steaks
  • 1 medium-sized yellow pepper
  • 1 fresh red chilli


Place the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely. Cut the pepper in half lengthways, discard the seeds and stem and slice across as thinly as you can — use a food processor for extra thinness. Cut the chilli in half lengthways under running water, discard the seeds and stem, and slice as finely as possible across the flesh. Peel the ginger a