Baked salmon thai style

We have decided to eat more fish. More than once a week.
To do that I have to get creative. Maybe also try some new types of fish. Other than cod and salmon I mean. 
My daughter loves all types of seafood too, so there is a lot of possibilities.
This dish is thai inspired. Easy peasy to make, bakes in the oven for 10 minutes. 
A nice harmony between salty, sweet, sour and spicy.

Baked salmon thai style 
3-4 servings
1 3/4 cup coconut milk
1 lemongrass stem (inner core only), finely grated
1.9 inch piece of ginger, sliced
2 limes, finely grated zest and juice
1 tbs fish sauce
1 tbs caster sugar
2 spring onions, thinly sliced
4 x 5.3 oz skinless salmon fillets
2 tbs sesame seeds, toasted
1/2 red or green chili, deseeded and sliced
Steamed Asian greens, to serve


Preheat the oven to 180°C. Put the ovenproof dish in the oven to warm up.
Place coconut milk, lemongrass, ginger, lime zest and juice, fish sauce, caster sugar, chili and spring onion in 
a saucepan over medium heat and bring to a simmer.
Sprinkle som salt on your fish fillets.Take the ovenproof dish out of the oven and pour in the coconutmilk mixture.
Place the fish on top and cover with a piece of foil. Bake for 8-10 minutes until the fish is almost cooked but still 
a little rare in the centre. Sprinkle over the sesame seeds and some more spring onion.
Serve with jasmine rice and steamed greens.