Chef Kyle Norris's Oven steamed Salmon with Coconut Milk Dressing

Chef Kyle Norris from Beverly Hills Hotel in Umhlanga, Durban is phenomenally talented, this oven-steamed salmon with coconut milk dressing is to die for.



 

This steamed salmon dish.....shows off south Africa cooking skills

cup (250ml) coconut milk

3cm piece ginger, peeled

1/2 lemongrass stem (inner core only), bruised

2 garlic cloves, thinly sliced

1 long red chilli, seeds removed, sliced, plus extra to garnish

2 kaffir lime leaves ,plus extra shredded leaves to garnish

Grated zest and juice of 1 lime

1 tablespoon fish sauce

1kg piece skinless salmon fillet, pin-boned (ask your fishmonger for a whole fillet)

4 spring onions, finely shredded Micro herbs

Place coconut milk, ginger, lemongrass, garlic, chilli, lime leaves and zest in a large pan and bring to a simmer over medium heat.

Remove from heat and stand for 30 minutes to infuse, then strain the sauce into a jug. Add lime and fish sauce to taste.

Meanwhile, preheat the oven to 90°C or its lowest setting. Place a roasting pan filled with boiling water on the bottom shelf of the oven. Place the salmon on a lightly oiled baking tray, then season. Bake salmon on the top shelf of the oven for 15 minutes or until white specks begin to appear on the fish (steaming it this way ensures it stays pink and moist). Remove and cool to room temperature.

Place the salmon on a platter and pour over a little coconut dressing. Garnish with spring onion, lime leaves, chilli and herbs and serve with the remaining dressing