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 first made this recipe in 2013 and have been cooking it almost weekly ever since. It’s become such a comfort dish and one that I always crave after a busy day. This rice would even make a great match to a sliced mango as an alternate breakfast!

The recipe hasn’t changed at all over the years but being one of top 5, it needed a revamp and certainly a new image from my student digs days where it offered a LOT of comfort. I have also had to finally admit that white rice makes a much better base for a creamy coconut rice. I will use brown, Thai, wild or any other wholegrain rice in my cooking normally as it has a tastier nuttier flavour and more bite than a bland white equivalent. However, the gelatinous nature of the white rice makes it an obvious choice here. Cook the rice as you would normally cook if you’ve a go-to technique just use coconut milk with a slight dilution due to its thickness instead. Secondly, do NOT forget that lime at the end – you will be amazed how vital that is and how it brings everything together.

This recipe also works well as a base for roasted, soy flavoured veggies or tofu for the vege and vegans.

Serves 2

• 140g (approx) white rice
• 1 x can coconut milk
• 1 lime
• 2 salmon fillets
• 1 tbsp dark soy sauce
• 1 tsp sesame oil
• 1 tbsp runny honey
• 1 garlic clove, chopped
• 1 knob ginger, grated
• 2 spring onions, chopped
• 1 bunch coriander, chopped
• 1 small handful basil, chopped
• Green vegetables to serve

1. Mix the soy, sesame oil, honey, garlic, ginger and the spring onions in a bowl. Add the salmon and leave to marinate for as long as you can – around 2 hours but I often only get time for 15minutes!
2. Preheat the oven to 220.
3. To make the rice, heat the can of coconut milk in a saucepan with half a can of hot water. Bring to the simmer gently (watch out as coconut milk will bubble over if not watched). Once simmering add the rice and simmer for about 8-10 minutes stirring often.
4. Line a baking tray with foil and spoon a few tbsp of the marinade onto the lining. Add the salmon, sin side up.
5. When the rice is a few minutes away from being ready, put the salmon in the oven for 7 minutes. Don’t be tempted to cook it for longer, this timing will give you just pink & cooked in the middle and a crispy soy skin.
6. Check the rice is cooked – at this stage the majority of the liquid should have absorbed giving a creamy rice. If you’ve had to add water during cooking to stop it drying, just simmer the liquid off.
7. Add the juice of 1 lime to the coconut and a handful of the coriander, saving a bit for serving.
8. Remove the salmon from the oven. Serve each fillet on top of some rice with a spoonful of the marinade from the tin if left.
9. I like to serve mine with roasted al dente broccoli.