200g brown rice
100g green beans
200g pak choi, chopped into chunky pieces
4 x 100g salmon fillets
For the dressing
4 tbsp gluten free soy sauce
juice 3 limes
1 red chili, deseeded and chopped
1 tbsp rice vinegar
1 tbsp golden caster sugar
4 tbsp mixed seeds (I used pumpkin, sesame and sunflower)
pickled ginger, chopped (optional)
In a small bowl, mix together the dressing ingredients, then set aside.
Boil the rice in plenty of water and drain when just cooked, about 15 mins.
Meanwhile, put the vegetables and fish in a large steamer in two layers.
Steam the fish for 5-8 mins and the veg for 4-5 mins until cooked through.
Spoon the rice into bowls and top with the steamed fish and veg.
Pour some dressing over and top with the mixed seeds and pickled ginger, if you like.
Recipe adapted from: Good Food