Steamed Salmon & Lemongrass Pilaf with Pak Choy & 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. Pick coriander leaves and finely chop the stems (discarding the roots). Boil kettle for step 3.

Tip! You can use a small food processor for the garlic and coriander stems if you prefer. When preparing the red chilli, you can remove the seeds if you want less heat.

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

Tip! Add enough oil to cover the base of the pan.

Add the basmati rice to the pan and stir to combine. Add chicken 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.

Tip! When you're swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

After 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 coriander leaves, chilli and spring onion. Serve alongside the pak choy. Enjoy!

Tip! If you have any soy sauce remaining, you can use for garnish.

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. Pick coriander leaves and finely chop the stems (discarding the roots). Boil kettle for step 3.

Tip! You can use a small food processor for the garlic and coriander stems if you prefer. When preparing the red chilli, you can remove the seeds if you want less heat.

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

Tip! Add enough oil to cover the base of the pan.

Add the basmati rice to the pan and stir to combine. Add chicken 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.

Tip! When you're swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

After 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 coriander leaves, chilli and spring onion. Serve alongside the pak choy. Enjoy!

Tip! If you have any soy sauce remaining, you can use for garnish.