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Method
Preheat the oven to gas mark 6.
Fry the shallots, garlic, red thai paste and chili.
While this is frying boil the corn for 5 mins.
Add the coconut milk to the pan. Then the mushrooms and corn (once removed from the cob).
Simmer gently for 10 minutes.
Place the fillets in an oven proof dish and cover with some of the sauce. bake for 20 minutes.
Whilst baking boil either rice or noodles and add to the sauce.
Stir through and top with the salmon. Garnish with lots of fresh coriander and a wedge of lime.
Enjoy :)
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