200 g brown rice
4 x 100 g boneless skinless salmon fillets
100 g green beans, trimmed
200 g pak choy, chopped into larger pieces
4 green shallots, cut into matchsticks
4 tbsp mixed seeds (such as pumpkin, sesame and sunflower seeds)
pickled ginger, finely chopped (optional)
¼ cup kecap manis
juice of 3 limes
2 tbsp sambal oelek or 1 red chilli, deseeded and chopped
1 tbsp rice vinegar
1 tbsp golden caster sugar
- Bring a large saucepan of water to the boil. Add brown rice and cook for 15 minutes or until tender. Drain and set aside.
- Meanwhile, combine all dressing ingredients in a small bowl. Set aside.
- Put salmon in 1 steamer basket and beans and pak choy in another. Steam fish over a pan of simmering water for 6 minutes and veg for 4 minutes or until cooked through.
- Spoon rice into bowls and top with fish and veg. To serve, pour over a little dressing and top with green shallots, seeds and pickled ginger, if using.