Instructions: Cut salmon fillet crossways into 6 pieces. Pull out bones. Season with salt and pepper; allow to stand for 20 minutes. Cut green leafy part from central stems of Silverbeet. Cut green into 1/4" strips. Cut stems into 1/8" strips.

Heat oil in a very large frying pan over medium heat. Add onion, ginger and silverbeet stems. Saute for 5 minutes. Add tomatoes and continue to saute for another 4-5 minutes. Add coconut milk and water, plus salt and pepper to taste. Simmer over low heat 1 minute. Add silverbeet leaves. Add fish in single layer on sauce. Spoon some sauce over fish. Cover and simmer 5 minutes or until fish is cooked through. Serve fish with sauce and vegetables.

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