This is such a fragrant dish, complemented by the fresh Asian greens. Yum!
- Yield: 2 Servings
- Preparation Time: 10 Minutes
- Cooking Time: 30 Minutes
- 120 g brown rice
- ¾ cup (190 ml) light coconut milk
- ½ lemongrass stalk, inner core of the white part only, finely chopped
- 2 cm fresh ginger, peeled and thinly sliced
- 1 finely grated lime zest and juice
- 2 teaspoons fish sauce
- 2 teaspoons honey
- 1 spring onion, thinly sliced
- 2 × 85 g salmon fillets, skin removed and deboned
- 180 g bok choy, roughly chopped
- 15 green beans, trimmed and halved
- 80 g sugar snap peas, trimmed and halved
- 2 teaspoons sesame seeds
How to Make It
- Place the rice and 300 ml of water in a small saucepan over high heat. Bring to the boil, then cover with a lid and reduce the heat to low. Simmer for 20–25 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and leave to stand, covered, for 5 minutes.
- Meanwhile, place the coconut milk, lemongrass, ginger, lime zest and juice, fish sauce, honey and spring onion in a saucepan and bring to a simmer over medium heat.
- Add the salmon and simmer for 8–10 minutes or until cooked to your liking and the coconut sauce has thickened.
- Fill a saucepan with water until 5 cm deep and insert a steamer basket. Cover with a lid and bring the water to the boil over high heat, then reduce the heat to medium. Add the bok choy and green beans and steam, covered, for 3 minutes. Add the sugar snap peas and steam for a further 2–3 minutes or until the vegetables are tender-crisp.
- To serve, place the rice in two bowls and top with the salmon fillet and steamed greens. Spoon over the coconut sauce and sprinkle over the sesame seeds.