Mediterranean cuisine for every day

Salmon poached in coconut milk on cabbage

No Comments » Dec 25th, 2010 | By | Category: Fish, Recipes

I had discovered a version of this dish while browsing through the website of Scandi Foody but also my colleague Arthurs Tochter had published a similar recipe in German language. My version is different once more. The key ingredients to this dish is absolutely fresh fish as the fish does not get cooked, just warmed up.

Preparation time: 10 minutes

cooking time: 10 minutes

Difficulty: easy


  • 1 White Cabbage, small
  • 21 ounces of fresh salmon
  • 1 clove of garlic
  • 1 can of coconut milk
  • 1 cup of vegetable broth
  • 1 ts Garam Masala
  • 1 ts coriander seeds
  • 1/3 inch fresh ginger
  • 2 ts Tahini paste
  • Juice of one lime
  • Sunflower oil
  • salt and pepper


Cut the cabbage into thin slices and fry it in a pot with some oil. The cabbage is loosing volume fast, there is no need to use a huge pot, though it might seem so in the beginning. After a few minutes add the vegetable stock and let it simmer.

Meanwhile crush in a mortar the Garam Masala, the coriander seeds, the garlic, some salt and pepper. Once you have a paste, add the Tahini paste and the lime juice and mix well. Now add the mixture to the cabbage.

Pour the coconut milk to the cabbage as well and let it heat up. Stir while doing so.

Cut the salmon into thick cubes and lay them out on top of the cabbage. Let them just get covered by the sauce. Let them in the sauce for very little time. Observe them well. Ideally they do not get cooked at all. Once the color of the fish begins to change remove them and serve on top of the cabbage with some sauce. The fish is not meant to be cooked!

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