Steamed Salmon and Lemongrass Pilaf with Pak Choy and Chilli

Peel and mince garlic and ginger. Pat salmon fillets dry on paper towel and cut into 3 cm pieces. Trim and thinly slice spring onion and red chilli on an angle. Boil kettle for step 3.

Heat oil in pan over medium heat. Add minced lemongrass, ginger, garlic and salt and cook stirring for 4 minutes.

Add the rice to the pan and stir to combine. Add stock concentrate and 3 cups hot water from the kettle then bring to the boil. Cover with lid, reduce heat to low and simmer for 12 minutes.

Add salmon in a single layer to the top of the rice mixture, cover with lid and remove pan from the heat. Allow to stand for 4 minutes, until salmon is just cooked through.

Meanwhile, trim and cut pak choy into 3 cm pieces. Heat oil in a pan over medium-high heat. Add pak choy and cook for 2 minutes, until bright green and still a bit crunchy. Season with soy sauce (to taste) and set aside.

Serve the salmon pilaf family style to the table and top with chilli and spring onion. Serve alongside the pak choy. Enjoy!

Peel and mince garlic and ginger. Pat salmon fillets dry on paper towel and cut into 3 cm pieces. Trim and thinly slice spring onion and red chilli on an angle. Boil kettle for step 3.

Heat oil in pan over medium heat. Add minced lemongrass, ginger, garlic and salt and cook stirring for 4 minutes.

Add the rice to the pan and stir to combine. Add stock concentrate and 3 cups hot water from the kettle then bring to the boil. Cover with lid, reduce heat to low and simmer for 12 minutes.

Add salmon in a single layer to the top of the rice mixture, cover with lid and remove pan from the heat. Allow to stand for 4 minutes, until salmon is just cooked through.

Meanwhile, trim and cut pak choy into 3 cm pieces. Heat oil in a pan over medium-high heat. Add pak choy and cook for 2 minutes, until bright green and still a bit crunchy. Season with soy sauce (to taste) and set aside.

Serve the salmon pilaf family style to the table and top with chilli and spring onion. Serve alongside the pak choy. Enjoy!

Peel and mince garlic and ginger. Pat salmon fillets dry on paper towel and cut into 3 cm pieces. Trim and thinly slice spring onion and red chilli on an angle. Boil kettle for step 3.

Heat oil in pan over medium heat. Add minced lemongrass, ginger, garlic and salt and cook stirring for 4 minutes.

Add the rice to the pan and stir to combine. Add stock concentrate and 1¹⁄₂ cups hot water from the kettle then bring to the boil. Cover with lid, reduce heat to low and simmer for 12 minutes.

Add salmon in a single layer to the top of the rice mixture, cover with lid and remove pan from the heat. Allow to stand for 4 minutes, until salmon is just cooked through.

Meanwhile, trim and cut pak choy into 3 cm pieces. Heat oil in a pan over medium-high heat. Add pak choy and cook for 2 minutes, until bright green and still a bit crunchy. Season with soy sauce (to taste) and set aside.

Serve the salmon pilaf family style to the table and top with chilli and spring onion. Serve alongside the pak choy. Enjoy!

Peel and mince garlic and ginger. Pat salmon fillets dry on paper towel and cut into 3 cm pieces. Trim and thinly slice spring onion and red chilli on an angle. Boil kettle for step 3.

Heat oil in pan over medium heat. Add minced lemongrass, ginger, garlic and salt and cook stirring for 4 minutes.

Add the rice to the pan and stir to combine. Add stock concentrate and 1¹⁄₂ cups hot water from the kettle then bring to the boil. Cover with lid, reduce heat to low and simmer for 12 minutes.

Add salmon in a single layer to the top of the rice mixture, cover with lid and remove pan from the heat. Allow to stand for 4 minutes, until salmon is just cooked through.

Meanwhile, trim and cut pak choy into 3 cm pieces. Heat oil in a pan over medium-high heat. Add pak choy and cook for 2 minutes, until bright green and still a bit crunchy. Season with soy sauce (to taste) and set aside.

Serve the salmon pilaf family style to the table and top with chilli and spring onion. Serve alongside the pak choy. Enjoy!

Peel and mince garlic and ginger. Pat salmon fillets dry on paper towel and cut into 3 cm pieces. Trim and thinly slice spring onion and red chilli on an angle. Boil kettle for step 3.

Heat oil in pan over medium heat. Add minced lemongrass, ginger, garlic and salt and cook stirring for 4 minutes.

Add the rice to the pan and stir to combine. Add stock concentrate and 1¹⁄₂ cups hot water from the kettle then bring to the boil. Cover with lid, reduce heat to low and simmer for 12 minutes.

Add salmon in a single layer to the top of the rice mixture, cover with lid and remove pan from the heat. Allow to stand for 4 minutes, until salmon is just cooked through.

Meanwhile, trim and cut pak choy into 3 cm pieces. Heat oil in a pan over medium-high heat. Add pak choy and cook for 2 minutes, until bright green and still a bit crunchy. Season with soy sauce (to taste) and set aside.

Serve the salmon pilaf family style to the table and top with chilli and spring onion. Serve alongside the pak choy. Enjoy!

Peel and mince garlic and ginger. Pat salmon fillets dry on paper towel and cut into 3 cm pieces. Trim and thinly slice spring onion and red chilli on an angle. Boil kettle for step 3.

Heat oil in pan over medium heat. Add minced lemongrass, ginger, garlic and salt and cook stirring for 4 minutes.

Add the rice to the pan and stir to combine. Add stock concentrate and 1¹⁄₂ cups hot water from the kettle then bring to the boil. Cover with lid, reduce heat to low and simmer for 12 minutes.

Add salmon in a single layer to the top of the rice mixture, cover with lid and remove pan from the heat. Allow to stand for 4 minutes, until salmon is just cooked through.

Meanwhile, trim and cut pak choy into 3 cm pieces. Heat oil in a pan over medium-high heat. Add pak choy and cook for 2 minutes, until bright green and still a bit crunchy. Season with soy sauce (to taste) and set aside.

Serve the salmon pilaf family style to the table and top with chilli and spring onion. Serve alongside the pak choy. Enjoy!