Ginataang Salmon or Salmon cooked in coconut cream is a simple Filipino fish recipe. Note that the fish is added to the pan before the heat is applied.  Make the effort to find cane vinegar it is more subtle than normal vinegar it is available in Filipino or Asian grocers. Depending on how hot you want the dish, split and de-seed some, all or none of the chillies.

Ingredients

3 salmon cutlets or fillets one per person

2 cups coconut cream

3 cloves crushed garlic

1 tablespoon minced ginger

1 lemongrass finely chopped

3 pieces long green chilli

3 pieces red Thai chilli

1 medium brown onion, sliced

1/4 cup cane vinegar

1 tablespoon fish sauce

1/4 teaspoon ground black pepper

1/2 cup water

15 green beans  topped and tailed

Instructions

Arrange the salmon flat in a pan.
Add to the fry-pan the red and green chillies, garlic, ginger, lemongrass, onion, ground black pepper, fish sauce and water.
Turn-on the heat and bring to a  boil.
Pour-in the vinegar. Let it cook for 2 minutes.
Add the coconut cream. Gently stir and turn the salmon, cover and bring to a boil. Simmer for 10 minutes.
Remove the salmon, set aside and continue cooking the sauce until the liquid reduces to half (approx 10 mins).
Add the beans 5 mins to go and return the salmon just before serving.

Serving

Transfer to a serving plate and serve with steamed rice.