1. Set oven to 200 degrees.

2. Cut the aubergine into quarters lengthwise, then into three chunks per quarter. Drizzle in oil (groundnut or rapeseed), sprinkle a little salt and put in the oven for 12 minutes, until just starting to brown on top. You want to use a baking tray in which the pieces feel quite snugly, with a deep lip, so that you can add the coconut later.

3. Halve the onion and slice roughly. Skin the ginger and chop into chunks, along with the garlic and green chillies (these needn’t be too small). Add all these ingredients to the aubergine along with the coconut milk and the same amount of boiling water with a little chicken stock and 2 tbsp teriyaki sauce. Put back in the oven for 30 minutes.

4. Remove the pak choi from the stalk, slice off the hard end part then slice the large leaves in half vertically.

5. Remove the baking tray from the oven and nestle the pak choi on top; bake for another 6 minutes.

6. Meanwhile, smear 1 tsp of white miso paste on each of the salmon fillets (you may need to use your fingers here as it’s quite thick). Place the fillets on top of the cooked pak choi and leave to bake for 10 minutes or until the salmon is cooked.

7. Sprinkle the radishes on top, put back in the oven for 2 minutes just to warm them through.

8. Remove, throw over the spring onions, add a dash of soy sauce and serve with any appropriate herbs you have in the fridge.

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Thai Style Fish Bake

SERVES:

4

4 skinless fillets of salmon

 

2 aubergines

 

8 radishes, finely sliced

 

3 heads of pak choi  

 

1 red onion

 

4 spring onions

 

1 small chunk of ginger

4 cloves of garlic, skinned

 

Miso paste

 

300ml of coconut cream

 

2 green chillies

 

Chicken stock

 

Teriyaki sauce

 

Soy sauce

Note: You can replace the chicken stock with vegetable stock to make it pescatarian friendly.

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Thai Style Fish Bake