Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Rinse the basmati rice. Add the rice, a pinch of salt, the sugar, measured water and coconut milk to a saucepan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
2 Make crackle topping
Meanwhile, roughly chop the peanuts. Peel and grate the garlic and the ginger directly into a saucepan. Place the pan over a medium heat with the peanuts, sesameseeds, turmericpowder, chilliflakes(spicy!), oliveoil, honey and tamari. Stir for 4-5 min or until the mix thickens. Remove from the heat and set aside.
Meanwhile, portion the salmon. Pat the salmon skin dry. Sprinkle the salmon skin with salt. Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the salmon skin-side down and cook for 3-4 min. Flip and cook for 3-4 further or until cooked through.
Meanwhile, wash and slice the cucumber. Juice the lime into a bowl and add the cucumber slices.
Divide the coconutrice among plates. Serve the fried salmon skin side up with the sliced cucumbers to the side. Top with the crackle. Serve immediately.