Ingredients
· 200 g brown rice
· 100 g green beans
· 200 g pak choi
· 4 x 100 g salmon fillets

For the dressing
· 4 tablespoons soy sauce
· Juice of 3 limes
· 2 tablespoons chopped chilli
· 1 tablespoon rice vinegar
· 1 tablespoon caster sugar
· 4 spring onions
· 4 tablespoons mixed seeds

Method
In a bowl, mix together the dressing ingredients, and then set aside. Boil the rice in plenty of water and drain when just cooked, about 15 minutes. Meanwhile, put the vegetables and fish in a large steamer in two layers. Steam the fish for about five-eight minutes and vegetables until cooked through. Spoon the rice into bowls and top with the steamed fish and vegetables. Pour some dressing over and top with spring onions, mixed seeds and serve.