Poached Thai Salmon

Serves: 4

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Total Time: 25

Prep Time: 10

Cook Time: 15

• 200 gram(s) Thai jasmine rice
• 1 tablespoon(s) sesame oil
• 1  red chilli, halved, deseeded and finely chopped
• 5cm (2in) piece root ginger, finely chopped
• 1 clove(s) garlic, crushed
• 1-2tbsp miso paste, such as Clearspring
• 2 teaspoon(s) fish sauce
• 4  x 150g skinless salmon fillets
• 150 gram(s) shiitake mushrooms, sliced
• 250 gram(s) pak choi, roughly chopped
• 100 gram(s) bag baby leaf spinach
• 1  lime, quartered

Method

1. Put the rice into a small pan with 400ml (14fl oz) boiling water. Cover, bring to boil, then turn heat low. Cook according to packet instructions.
2. Heat oil in a large shallow pan or wok, add chilli, ginger and garlic and cook for 1-2min. Add miso paste and fish sauce; pour over 500ml (17fl oz) hot water.
3. Add salmon and mushrooms, cover; simmer for 7-8min until fish is just cooked. Steam pak choi and spinach over boiling water for 4-5min. Serve rice, veg and salmon, drizzled with sauce, with lime wedges.
4. Next time round... Cook chilli, garlic and ginger. Add 1.1 litres (2 pints) hot veg stock. Add mushrooms, pak choi, 200g (7oz) rice noodles and 250g (9oz) cooked tiger prawns. Cook 4-5min. Add 100g (3½oz) each beansprouts and mangetout. Cook for 2-3min. 741cals, 5g fat (1g saturates), 46g carbs (2g total sugars) per serving

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