- 1/2 cup chopped coriander
- 1 fresh chilli, chopped
- 1 cup chicken or vegetable stock
- 4 x 150 g fillets salmon
- 500 g mussels, cleaned
- 2 cloves garlic, thinly sliced
- 1 x 5 cm piece ginger, thinly sliced
- Sea salt and freshly ground black pepper
- 1 French baguette, for serving
- 1 x 400 ml can coconut milk
Preheat the oven to 180°C. Add the coconut milk, coriander, chilli and stock to a bowl and blend until combined. Line four individual ovenproof dishes each with two sheets of greaseproof paper and ladle in the coconut curry mixture.
Using a sharp knife, remove the skin from each salmon fillet and cut the flesh into cubes before dividing between the paper sheets, along with the mussels. Top with slivers of garlic and ginger before folding the paper and crimping the edges.
Bake for 15 to 20 minutes, or until the mussels have opened and the salmon is cooked to your liking. On serving, add a squeeze of lemon juice and season to taste. Serve with crusty French baguette.
This is an easy recipe that requires little more than simply bundling the ingredients together. Allow each guest to open his or her parcel at the table.