- First prepare the red onions by placing the sliced red onions in a bowl and add the juice of half a lemon a good pinch of salt and a tsp of chopped coriander. Mix together and place in the fridge until required.
- Heat 1tbsp oil in a non-stick wok or deep frying pan. Season the salmon fillets and sear for about 2-3 minutes on each side. Remove from the pan and set aside.
- Heat the rest of the oil in the pan and add the onions, garlic, ginger and a pinch of salt. Cook on a low heat until the onions are soft stirring frequently (be careful not to burn or colour the onions)
- Once the onions are soft, add the dry spices (curry powder, turmeric & five spice) and cook for another minute on a low heat
- Add the coconut milk, soy sauce and honey. Bring the sauce to the boil and simmer on a low heat for 5 minutes
- Place the salmon in the sauce (skin side up) and cover with a lid or form a lid with a sheet of tin foil. Simmer for 10 minutes.
- Lay the choy sum on top of the sauce and place the lid back over the pan. Cook for a further 3-4 minutes, then taste and adjust the seasoning if required. Check that the salmon is cooked through before serving.
- To serve: Place the rice into two bowls, divide the choy sum, salmon and sauce between the bowls and top with the red onions
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