Ca Kho To Salmon with Makrut Lime Rice

Steps

1. Bring a full kettle to the boil. Bring a pot of salted water to the boil. Cook rice. Combine rice, boiling water measure, makrut lime powder and a pinch of salt in a pot and bring to the boil with a lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam covered, for 5 more minutes. Do not lift lid during cooking.
2. Prep & cook veggies. Cook carrots in pot of boiling water for 4 minutes. Add broccoli and cook a further 2 minutes, until both are tender. Drain and return to pot with a drizzle of sesame oil and season to taste with soy sauce. Set aside, covered.
3. Prep & cook salmon. Pat salmon dry and remove any remaining pin bones. Cut into 4 pieces. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook salmon, skin side down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for medium, or until cooked to your liking. Set aside to rest. Reserve pan.
4. Cook sauce. Wipe pan clean and return to medium-high heat. Add ca kho to sauce and water measure to pan and simmer for about 1 minute, until sauce has thickened.
5. Serve rice topped with veggies, salmon, spring onions and ca kho to sauce.