for 4 people

Rice

250 g	basmati rice
4 dl	water
¾ tsp	salt

Fish

1 tbsp	olive oil
1	onion, finely chopped
2	garlic cloves, squeezed
5 dl	coconut milk
½ dl	water
2 tsp	sambal oelek
¾ tsp	salt
600 g	salmon fillets without skin (each approx. 150 g)

To serve

a little	sambal oelek
¾ tsp	Thai 7-spice
1	organic lime, cut into wedges

How it's done

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Place the water, rice and salt in a pan, bring to the boil. Cover and leave to fluff up over a very low heat for approx. 15 mins.; do not remove the lid. Separate the rice with a fork.

Fish

Heat the oil in a pan. Add the onion and garlic, sauté for approx. 3 mins. Add the coconut milk, water and sambal oelek, stir, bring to the boil, season with salt. Reduce the heat, add the fish, cover and cook over a low heat for approx. 5 mins.

To serve

Serve the rice in deep dishes. Place the fish on top along with the sauce. Top with the sambal oelek and Thai 7-spice. Serve with the lime wedges.

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