• Rinse the rice to remove excess starch. Add 300ml cold salted water (per 2P) to a medium pot with a tight-fitting lid. 
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium and cover with the lid.
• Leave to cook for 12 mins, then remove the pot from the heat.
• Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, trim the bottom of the broccoli. Cut head into small florets and stem into 2cm pieces.
• Peel and grate the ginger and garlic. Use a teaspoon to easily scrape away the ginger's peel.
• Juice the lime.
• Roughly chop the peanuts. 
• Halve and peel the onion. Chop into small pieces.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, fry the broccoli and onion until slightly charred, 2-3 mins.
• Season with salt and pepper then add the ginger and garlic and cook until fragrant, 1 min.
• Add a splash of water and cover with a lid or some foil. Cook until the broccoli is tender, 4-5 mins.
• Remove from the pan and set aside.

• Meanwhile, add the sweet Asian sauce, ketjap manis and honey to a small bowl. 
• Pour in 1 tsp lime juice (per 2P) and 1 tbsp oil (per 2P).
• Mix well to combine.

• Return the pan to medium-high heat with another drizzle of oil. 
• Once hot, add the salmon, skin-side down. Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
• Add the sauce and veg to the pan and cook, stirring, until warmed through, 1-2 mins.
• Season to taste with salt, pepper and more lime juice if desired.

TIP: Add a splash of water if the sauce is too thick.

• Fluff up the rice with a fork and divide between bowls.
• Top with the salmon and veg.
• Scatter the chopped peanuts over the top.