Method

1. 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.
2. 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.
3. 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)
4. Once the onions are soft, add the dry spices (curry powder, turmeric & five spice) and cook for another minute on a low heat
5. Add the coconut milk, soy sauce and honey. Bring the sauce to the boil and simmer on a low heat for 5 minutes
6. 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.
7. 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.
8. To serve: Place the rice into two bowls, divide the choy sum, salmon and sauce between the bowls and top with the red onions