12ozfresh or frozen vegetablesbroccoli, carrots, snap peas, water chestnuts
Heat 2 cups of vegetable stock, add 1/2 tsp salt, 4 tbsp shallots, and 1 cup of rice. Cover and cook on a low heat for 20 minutes until rice is tender.
Place the remaining shallots, leeks, ginger, 1/2 tsp salt, coconut milk, red pepper, and 1/2 cup stock in a large pan. Bring to a simmer on a medium heat and cook for 5 minutes.
Season salmon with 1/2 teaspoon salt. Add the fish in the coconut mixture, cover, and simmer for 8–10 minutes (do not boil).
Remove fish from the pan. Increase heat to medium-high and add vegetables; cook and stir for 5–7 minutes or until vegetables are tender. Serve fish over rice with vegetables and sauce.
Recipes to fight obesity
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