Preheat oven to 180 degrees fan forced
Place your roasting dish onto the stovetop, add in a drizzle of olive oil and fry off the diced onion until soft
Add in the two cups of long grain rice and give a mix until the rice is coated in the oil
Pour on the coconut cream and then stock and stir until mixed through
Cover with foil and place in the oven for 40 mins. Once it has cooked just leave on the bench covered in foil until you are ready to serve. If there is any excess liquid it will cook on the bench while you are waiting
To go with the fish I had some broccolini, beans & boo choy but you could use whatever greens you like. The fish is only cooked for 15-20 mins so think about the cooking time for the greens you use (my beans were a little under)
Tear off a largish square piece of baking paper and place on the bench. Place on the salmon fillet, then smear on some curry paste on top of the fillet. Then place on some greens, a slice or lemon or lime and drizzle over some coconut cream
Wrap the parcel up folding the paper up into a centre fold and place onto a baking dish and then into the hot oven. Cook for 15-20 mins (if you like your salmon not cooked through all the way then take out sooner). I would place the fish in when you have about 15 mins to go before the rice is done.
Serve the rice then open the fish parcel and place/tip onto the rice (including all the juices) this creates a kind of curry with all the coconut cream mixed with the curry paste. DELISH.