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.
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