Recipe(tried): Salmon Steaks in Coconut Milk with Star Anise, Fresh Chilli and Ginger

You can use any other fish steaks for this dish. And for those who are health conscience, evaporated milk is a very good substitute for coconut milk. (I often do 1/2 each so the dish still retains the extra fragrance from the coconut milk.) Serve this with basmati rice and a green vegetable. (a lightly saut ed french beans in butter is great.)
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Salmon Steaks in Coconut Milk with Star Anise, Fresh Chilli and Ginger

serve 4

4 thick salmon steaks
1 medium-sized yellow pepper(capsicum)
1 fresh red chilli
2.5 cm/ 1" piece fresh ginger
2 large cloves garlic
4 whole and 1 broken-up star anise
400ml/14 fl oz think coconut milk (or fresh one for better aroma)
juice of 2 limes (lemons are ok)
handful fresh coriander leaves or spring onion(scallion)
sea salt

Place the fish steaks in a fairly shallow ovenproof dish with aid. into which they fit quite closely. Cut the pepper in half lengthways, discard the seeds and tem 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 cross 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 them place the sliced pepper evenly over the top. Put a whole start 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 mark 2. cover the dish and place in the over 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.