CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian

Difficulty: Easy
Cook Time: 20 minutes
Servings: 4


  • 1 stalk lemongrass, white part only, sliced

  • 1oz fresh ginger, peeled and chopped

  • 2 cloves garlic

  • 2 tablespoons extra virgin olive oil

  • sea salt flakes

  • 1 1⁄2 cups long grain rice

  • 3 cups chicken stock

  • 4 x 6oz skinless salmon fillets, cut into 3cm pieces

  • 1 cup coriander (cilantro) leaves

  • 1 cup Thai basil leaves

  • 2 green onions (scallions), thinly sliced

  • 1 long red chilli, seeded & thinly sliced

  • soy sauce, to serve


Place the lemongrass, ginger and garlic in a small food processor and process until finely chopped.

Heat the oil in a large heavy-based saucepan over medium heat.

Add the lemongrass mixture and salt and cook, stirring, for 4 minutes.

Add the rice and stir to combine. Add the stock and bring to the boil.

Cover with a tight-fitting lid and reduce the heat to low. Cook for 12 minutes.

Place the salmon, in a single layer, on top of the rice mixture, cover and remove the pan from the heat. Allow to stand for 4 minutes. If recipe is halved (for 2 servings), allow to stand for 2 minutes more to compensate for less steam.

Top the pilaf with coriander, basil, green onion, chilli and soy sauce to serve.

Serves 4.