Food Stylist Mish Lilley's home for Recipes, Family Meals, Delicious Food Ideas.

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I’m a professional food stylist and currently prepping my own series of cookbooks and a cooking show. In my food catering business, Mishka La Mushka, I catered private and corporate functions and events big and small, designed food in hat boxes for the Spring Racing Carnival and created too many themed kids birthday parties to mention. But now I love food styling and sharing my fun food ideas with mums wanting to create restaurant-quality meals at home, for kids and family. So let’s get cooking!

I'm Mish Lilley, a kitchen cook, food stylist and chef prepping a series of cookbooks, a cooking show and this blog. This blog is dedicated to my love of good food styling and good food. It's a cooking site and recipe website designed to help mums and dads create restaurant-quality meals at home for their kids and family. My wide range of recipes cover:

Vegetables: Artichoke Asparagus Beans Beets Broccoli Cabbage Carrot Chili Corn Cucumber Eggplant Garlic Olives Onions Peas Peppers Potatoes Pumpkin Spinach Squash Sweet Potatoes and Yams Tomatoes Turnip Zucchini

Fruits: Blackberries Blueberries Apple Apricot Banana Berries Cantaloupe Cherry Coconut Cranberries Fig Kiwi Lemon Orange Peach Pear Pineapple Raisins Raspberries Strawberries Watermelon

Meat: Bacon Beef Breasts Brisket Caribou Chicken Corned Beef Duck Game Hens Ham Kangaroo Lamb and Mutton Pigeons Pork Poultry Rabbit Ribs Spam Turkey Veal Venison Wings Livers

Seafood: Bass Catfish Clams Crab Lobster Mussels Oysters Prawns Salmon Scallops Shellfish Shrimp Snapper Sole Squid Swordfish Trout Tuna

Pasta, Rice, Breads and Grains: Barley Bran Buckwheat Cereals Cornflakes Cornmeal Grains Lasagna Noodles and Pastas Oats Rice Whole Wheat

Dairy: Butter Cheese Sour Cream Crème Fraiche Eggs Dairy Milk Mozzarella Yoghurt

Nuts: Walnuts Hazelnuts Almonds Peanuts Pecans Pistachios

Herbs and Spices: Basil Chilli Mint Oregano Salt Pepper Sesame Seed Cardamon Curry Ginger

Other Ingredients: Honey Oils Soda Soy Tabasco Tofu Yeast

Cuisines: Arab Balinese Berber Chinese Japanese Cambodian Indonesian Javanese Malaysian Penang Burmese Singaporean Thai Vietnamese Indian Italian Spanish Turkish Greek Moroccan Portuguese French Mexican Haute and Home Style

Dishes: Entrees Starters Mains Salads Sauces Soups Toppings Sides Deserts Canapes Hors d' Oeuvres

Bon appétit!

Yes I know, another coco-nutty recipe – I just can’t get enough of the stuff. This dish is a great way to change up your usual salmon repertoire.


You'll Need

1 cup coconut milk

small knob of ginger, roughly chopped

1 garlic clove, bruised

1 stick lemongrass (white part only), bruised

1 birdseye chilli, bruised

2 kaffir lime leaves, crushed

1 lime, juiced

1 tbs fish sauce

4 skinless salmon fillets (you could also use ocean trout if you prefer)

coconut oil spray

snow pea shoots and long red chilli, de-seeded and cut into thin strips to garnish

Method

Pre heat your oven to 200C

Combine the coconut milk, ginger, garlic, lemongrass, chilli and lime leaves together in a large saucepan and carefully bring to a simmer over a medium heat. Remove from the heat and let the flavours infuse while you cook the salmon.

Line a small baking tray with baking paper and lightly spray it with coconut oil spray.

Place the salmon on the tray and lightly season with salt and pepper. Bake anywhere between 6-8 minutes or whenever the salmon is cooked to your liking. I like mine quite pink in the middle, but it’s entirely up to you.

Just before serving, strain the aromats from the coconut sauce and add the lime juice and the fish sauce & stir well to combine.

Plate up the salmon, drizzle with the coconut dressing and top with snow pea shoots and red chilli.

 

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