INGREDIENTS

INSTRUCTIONS

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 and garlic and cut into
small, very thin slices.  Scatter the chilli, ginger and garlic all
over and around the fish  and then place the sliced pepper evenly over
the top. Put a whole  star anise on each steak and the broken pieces in
between. Empty the  coconut milk into a bowl, add a good sprinkling of
sea salt and  gradually stir in the lime juice. Pour gently over and
around the  fish.  Preheat the oven to 150C/300F/gas 2. Cover the dish
and place in the  oven for about 50 minutes, until the fish is just
cooked.If you are  using salmon, insert a small, sharp knife into the
centre of one of  the steaks to test it - if the flesh is a slightly
darker pink in the  centre, it is perfectly cooked. Remove from the
oven. Chop the  coriander leaves roughly and scatter them on top of the
fish.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 5
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 15.8mg
Potassium: 17.7mg
Carbohydrates: <1g
Fiber: <1g
Protein: <1g