Ca Kho To Salmon with Coconut Rice and Mustard Choy

Steps

1. Combine rice, water, coconut thread and a pinch of salt in a small 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 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes.
2. Bring a full kettle of water to the boil. Finely chop broccoli. Slice mustard choy leaves and stems 1cm. Thinly slice both measures of spring onions, keeping white and green parts separate. Roughly chop both measures of coriander and set aside separately. Cut lime into wedges.
3. Pat salmon dry. Remove any remaining pin-bones. Remove skin; place salmon skin side down and make a small cut between skin and flesh. Hold loose part of skin firmly with one hand, while continuing to slice between skin and flesh, all the way across the fillet. Dice 3cm, season and set aside.
4. Add broccoli and salt to a medium, heat-proof bowl and cover with boiling water. Cover and leave for 6 minutes, until tender. Drain and return to bowl with mustard choy, white part of spring onion, first measure of coriander and sesame oil. Toss to combine. Heat a drizzle of oil in a medium fry-pan on medium-high heat.
5. Cook salmon for about 2 minutes, turning, until golden. Remove from pan and set aside. Wipe pan and return to medium-high heat. Add ca kho to sauce and water to pan and simmer for 10–15 seconds, until slightly thickened. Remove from heat, return salmon to pan and stir to coat.
6. To serve, spoon ¾ cup of coconut rice onto plates. Top with mustard choy and ca kho to salmon. Spoon over any remaining ca kho glaze. Sprinkle over green part of spring onion, remaining coriander and crispy shallots. Squeeze over lime.