Sticky Salmon With Coconut Rice

Serves: 2
130g jasmine or basmati rice
140ml coconut cream
200g broccoli spears
2 tbsp vegetable oil
2 salmon filets, no skin, cut into cubes
15g fresh root ginger, grated or cut into matchsticks
1/2 red chill, finely sliced
4 sliced scallions
4 tbsp light soy sauce
3 tbsp shaoxing rice wine
2 tbsp sweet chilli sauce sesame seeds (optional)
1. Put the rice in a pan with coconut cream and 130ml water, add few pinches of salt. Bring to the boil and then turn down to a low simmer, cover with lid. After 10min remove from the heat, set aside for 5min removing the lid.
2. Meanwhile, simmer the broccoli in boiling water for two minutes, drain and set aside. Heat the oil in a pan or a wok, if you have one, over a high heat until smoking. Stir-fry the salmon with ginger for two minutes, then add the chilli, soy sauce, scallions, rice wine and sweet chilli sauce. Bubble for 2-3 minutes, until the sauce is reduced, and then tip in the broccoli and toss together.
3. Serve the salmon over the rice, drizzling with some sesame oil and a sprinkle of sesame seeds.