Coconut-Crusted Salmon and Rice

with Blistered Tomatoes and Chilli

1 tbs soy sauce

2 tsp vegetable oil

1 tsp sugar

fine grater

mortar and pestle (optional)

small saucepan with lid

slotted spoon

1.5L (6 cup) baking dish

Preheat the oven to 200C, fan-forced. Halve the tomatoes. Finely chop the chilli (see Make it yours). Crush or finely chop the garlic. Finely grate the lime zest, then juice. Put the chilli, coconut and 1 tbs lime juice in a mortar and pestle, season with salt and pound to a rubble (see Make it yours).

Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.

Meanwhile, combine the garlic, 1 tbs soy sauce, 2 tsp vegetable oil and 1 tsp sugar in a large bowl and season with salt and pepper. Add the tomatoes and toss to coat. Use a slotted spoon to transfer the tomatoes to a 1.5L (6 cup) baking dish, reserving the soy mixture in the bowl. Drizzle the tomatoes with 1 tbs water and roast for 12 mins.

Add the salmon to the reserved soy mixture in the bowl and turn to coat. Put the salmon, skin-side down, on top of the tomatoes in the dish. Pour over any remaining soy mixture. Spoon the coconut mixture on top of the salmon. Roast for 10-11 mins until the tomatoes are broken down and the salmon is just cooked or cooked to your liking.

Divide the rice, salmon and tomatoes among plates. Drizzle with any juices from the baking dish and scatter over the lime zest. Enjoy!

Long chillies are typically mild, but if you prefer zero heat, omit the chilli or serve at the table for those who like it. ~ Don't have a mortar and pestle? Simply combine the ingredients in a bowl instead. Pounding them together will amalgamate the flavours better, but it will still taste delicious either way.