Ca Kho To Salmon with Coconut Rice and Mustard Choy

Steps

1. a full kettle to the boil.
2. Combine rice, water, thread coconut and a pinch of salt in a small pot and bring to the boil. As soon as it boils, stir once, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes.
3. While rice is cooking, prepare the rest of meal. Pat salmon dry with paper towels. Remove skin and any remaining pin-bones. Dice salmon 3cm, season with salt and pepper and set aside.
4. While rice is steaming, add broccoli and salt to a medium, heat-proof bowl and cover with boiling water. Cover with a plate and leave to cook for 6 minutes, until tender. Drain well and return to bowl with mustard choy, spring onions, first measure of coriander and sesame oil. Toss to combine.
5. While broccoli cooks, heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook salmon for about 2 minutes, turning often, until golden. Remove salmon from pan and set aside on a plate.
6. Pour out any remaining oil from pan and return same pan to medium-high heat. Add Ca Kho To sauce and water to pan and allow to bubble for 10–15 seconds, until slightly thickened. Remove from heat and pour sauce over salmon to coat.
7. Spoon ¾ cup of cooked coconut rice onto plates. Top with mustard choy and Ca Kho To salmon. Spoon over any remaining Ca Kho To glaze and garnish with green part of spring onion, remaining coriander and crispy shallots. Squeeze over lime juice.