Coconut and Coriander Jasmine Rice

What you’ll need

  • 140g jasmine rice
  • 2 lime leaves, torn
  • 1 tbsp sunflower oil
  • 2 spring onions sliced
  • 40g desiccated coconut
  • ½ red chilli deseeded & chopped
  • Zest & juice of 1 small lime
  • Dash of light soy sauce
  • 2tbsp fresh chopped coriander

  • Cooking time

    30 mins

  • Serves

    2

How to make it

  1. Cook the 2 Gastro Wild Alaskan Salmon Fillets with a Sweet Chilli & Ginger Sauce sauce according to the cooking instructions.
  2. Cook the rice with the torn lime leaves according to the instructions on pack.
  3. Heat the sunflower oil in a small frying pan & fry the spring onions, chilli & coconut until golden brown.
  4. Once the rice is cooked, add the lime juice, lime zest & a dash of light soy sauce, then gently stir in the toasted coconut, spring onions, chilli & fresh chopped coriander.