- 1 x 800 g Norwegian salmon fillet
- 4 cobs corn
- ¼ cup coconut milk
- 1 x 5 cm piece ginger
- 2 cloves crushed garlic
- ¼ cup chopped coriander
Cut Norwegian salmon fillet into four pieces. Arrange on a large plate over a simmering saucepan of water and cover, or, use a bamboo steamer. Steam for 5 to 10 minutes, until cooked to your liking.
Meanwhile, blanch cobs corn. Blend the kernels with coconut milk, piece ginger, cloves crushed garlic and chopped coriander, then season to taste. Serve in a shallow bowl with the steamed salmon.