Caramelised Lemongrass Salmon With Coconut Rice | Donna Hay

Ingredients

• 3 stalks lemongrass, white part only, roughly chopped
• 6 Thai lime leaves, roughly chopped
• 2 long green chillies, roughly chopped
• ⅓ cup (60g) grated palm sugar or light brown sugar
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 4 x 180g skinless salmon fillets, pin boned
• coriander, mint and Thai basil leaves, to serve
• lime wedges, to serve
• 1½ cups (300g) jasmine rice
• 1 x 400ml can coconut milk
• 1 cup (250ml) water
• 3 Thai lime leaves