Coriander and ginger are two of my favourite ingredients to use in cooking. I love the subtle heat and spice that ginger brings to a dish and the grassy freshness of coriander. I teamed these two with sweet kecap manis, salty tamari and juicy, thick salmon fillets to make a super quick dinner that was also super delicious. The quantities I have put in the ingredients make enough to coat an entire side of salmon. The cooking time will vary depending on how thick your pieces of fish are. This would also work beautifully with white fish. For a simple weeknight dinner, all you need to add is a good salad. To make this into a banquet, steamed or wok tossed green veggies and brown rice or soba noodles would work fantastically alongside the fish.
Coriander and Ginger Salmon
4 fillets of salmon (or other fish)
1 bunch of coriander, leaves and stems, washed really well and roughly chopped
1 big knob of ginger (I used about 5cm) peeled and cut into chunks
4 tbspn kecap manis
3 tbspn tamari (or soy sauce or coconut aminos)
Preheat the oven to 180C.
Line a baking dish with foil and then baking paper (this makes cleaning up very easy).
In a small food processor, pulse together the coriander and ginger until they are a paste-like consistency.
Add the kecap manis and tamari and blend to combine.
Spoon the marinade over the fish and bake for approximately 15 minutes or until the fish is cooked through at the thickest part.