Crispy Coconut Rice And Sticky Salmon Parcels | Donna Hay

Ingredients

• 4 cups (640g) cooked jasmine rice
• ¾ cup (180ml) coconut cream
• 1 tablespoon vegetable oil
• 6 Thai lime leave, shredded
• 1 stalk lemongrass, (white part only) grated or chopped
• 1 red chilli, seeds removed and sliced, plus extra to serve
• finely sliced spring onions, coriander leaves and lime wedges, to serve
• 1½ tablespoons grated ginger
• ¼ cup (60ml) lime juice
• 1½ tablespoons fish sauce
• ¼ cup (60g) firmly packed brown sugar
• 4 x 140g salmon fillets, skin removed