Simon Rimmer served up a tasty hot and sour salmon with sticky rice on today’s episode of Sunday Brunch.

The ingredients are: 4 x 150g salmon fillets, skin on, 60ml fish sauce, 25g coconut oil, 150g cooked sticky rice, 25g chopped parsley, 50g edamame beans, 50g hazelnuts, toasted and 2 finely sliced shallots.

For the dressing: clove garlic, 25g chopped coriander including root and stem, 1 tspn chilli flakes, 1 tbsp palm sugar, juice n zest 2 limes, 50ml fish sauce and 1 tbsp toasted sesame seeds.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.