This traybake of color is not only beautiful to look but it has many health values as well. This cooking style which has as homeland Asia, is so worthy that you do not want to miss any details regarding ingredients and cooking method.
- 1 large sweet potato
- 2 lemongrass stalks
- 2.5 cm piece of ginger
- 2 cloves of garlic
- 1 teaspoon sesame oil
- 150 ml organic vegetable stock
- 150 ml reduced fat coconut milk
- 6-8 lime leaves or 1 lime
- 1 long red chilli
- 4 x 150 g salmon fillets, from sustainable sources
- soy sauce , optional
Firstly preheat the oven to 190ºC/gas 5.
Scrub the sweet potato clean, then slice into thin rounds. Arrange the slices, overlapping, in a large roasting tin.
Bruise the lemongrass, then finely chop the tender parts. Peel and finely chop the ginger and garlic. Peel and finely slice the chilli.
Mix the sesame oil, stock, coconut milk and two-thirds each of the lemongrass, ginger and garlic. Pour over the potatoes, tuck in the lime leaves (or squeeze the juice on top and scatter over the zest) and sprinkle with the chilli.
Roast for 20 to 25 minutes, or until the potatoes are done. About 8 to 10 minutes before the cooking time is up, sit the fish on the potatoes and top with the rest of the lemongrass, ginger and garlic.
When the fish is just cooked, drizzle with soy sauce, if you like. Delicious served with green beans and mangetout.
Recipe source: Jamie Oliver Magazine
Do you want to try garlicky green beans to be served with the traybake? All you need are trimmed 300 g green bean; 2 sliced garlic clove; 2 tbsp olive oil. Cook the green beans in boiling water for 2-3 mins until just tender, then drain well and steam-dry for a min. Meanwhile, gently fry the garlic in the oil until pale golden – no further. Toss with the beans, season and serve.