FAR EASTERN FISH STEAKS WITH CHERRY TOMATOES AND BABY CORN

2 fresh red chilies
1 tablespoon sesame seed oil
2 large garlic cloves, finely chopped
1 piece fresh ginger (about 2-inches) finely chopped
4 monkfish, swordfish, or cod steaks
6 ounces cherry tomatoes
2 star anise, roughly broken
2 lemon grass stalks, thinly sliced
Grated zest of 1 lemon
2 tablespoons lemon juice
1 cup cream of coconut
6 ounces baby corn
1 small bunch scallions
Salt and Freshly-ground black pepper (to taste)
Chopped fresh coriander (cilantro) (for garnish)

Cut the chilies open lengthwise under running water, discard the seeds and stems, and cut the flesh across into very thin strips.

Heat the sesame oil in a large casserole over a medium heat. Add the garlic and ginger and stir for 1 minute. Remove the casserole from the heat.

Place the fish steaks, cherry tomatoes, and the star anise in the casserole. Sprinkle with the sliced chili, the lemon grass, and grated zest.

In a small bowl, mix the lemon juice and the cream of coconut together. Add a teaspoon of salt, and pour this mixture into the casserole. Put the casserole over a medium heat until the juices are just bubbling.

Cover the dish and place in the center of a preheated oven, 325 degrees F, for 40 to 50 minutes or until the fish is just cooked through.

Meanwhile, steam or boil the baby corn until they are cooked but still firm. Trim the scallions, and chop them across into roughly 1/2-inch pieces, using as much of the green part as possible.

When the fish has cooked, add the corn and scallions to the casserole, cover again, and put the casserole back in the oven for only 5 minutes. Season the juices if necessary.

Serve sprinkled with the coriander.

Makes 4 servings
Source: The Practically Vegetarian Cookbook by Josceline Dimbleby