Crispy Salmon with Coconut Rice and Stir-Fried Veggies

Steps

1. Combine all coconut rice ingredients in a medium pot and bring to the boil. As soon as it boils, stir, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
2. Cut broccoli into medium florets and dice stem 1cm. Peel carrots, cut in half lengthways then slice 1cm. Combine all coconut sauce ingredients in a small bowl.
3. Pat salmon dry and remove any pin bones. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook salmon, skin-side-down, for 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes, or until cooked to your liking. Set aside and cover to keep warm. Return pan to medium-high heat.
4. If there is excess oil in pan, pour out so you have around 1 tablespoon left in pan. Stir-fry broccoli and carrots for 2–3 minutes, stirring regularly, until just tender. Add water, soy sauce and honey and cook a further 1 minute. Place in a large bowl and toss through mung bean sprouts.
5. Return pan to a low heat and add the coconut sauce. Cook for about 1 minute, until heated through.
6. Spoon ¾ cup cooked coconut rice per person onto each plate. Top with stir-fried veggies and a piece of crispy salmon. Drizzle with a little coconut sauce and garnish with coriander, sesame seeds and a squeeze of lime juice (if using).