You can't quite see the liquid in this photograph, as the stock is poured in the rice quickly soaks up the stock like a sponge. Thats why the stock is cooked separately from the rice and added later just before serving.
250 gms Cooked Fragrant Rice
200 gms Salmon with Skin
600-800 ml Water
1 Pork Stock Cube
20 gms Chopped Baby Corn
20 gms Chopped Spring Onion
20 gms Chopped Coriander
1. Boil the water with the pork stock cube, add the corn, spring onions and turn the heat off.
2. Grill the salmon skin side down, until it's brown, flip it over and grill the other side for 2-3 minutes. If you don't have a grill, fry it instead.
3. When serving, place a bowl of the rice, and ladle the soup over the rice and add slices of the salmon.