Salmon & Ginger Oyster Sauce

While the rice is cooking, thinly slice the carrot into half-moons. Chop the broccoli into small florets and roughly chop the stalk.

In a large frying pan, heat a drizzle of olive oil over high heat. Add the carrot, broccoli and a good splash of water, and cook, tossing, until tender, 5-7 minutes. Add a drizzle of olive oil, a splash of water and sprinkle over the Southeast Asian Spice Blend (see ingredients). Cook, tossing, until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

While the veggies are cooking, zest the lemon to get a pinch and cut into wedges. In a small bowl, combine the oyster sauce, ginger lemongrass paste, the remaining garlic, water (for the sauce), honey, lemon zest and a generous squeeze of lemon juice.

Pat the salmon dry with paper towel. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the salmon until just cooked through, 3-4 minutes each side (depending on thickness). Pour the oyster sauce mixture over the salmon, gently turn the fish coat and simmer until slightly thickened, 1-2 minutes.