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1
Preheat the grill.
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2
Put the salmon steaks in a grill pan, I line it with foil to save washing up.
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3
Drizzle some sesame oil over the top and sprinkle generously with the 5-spice mixture.
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4
Place under a hot grill until crisp on the top and just cooked inside.
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5
This will only take 6 to 10 minutes.
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6
Once the salmon is cooked, flake it into chunks and peel off and discard the skin, pour over a little shake of soy sauce and lemon juice and set aside.
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7
Start to fry all the vegetables, if you have a wok you can probably do them all in one go, in a frying pan it might be better to do them in batches.
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8
Don't fry for too long, everything needs to keep some crispness and texture.
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9
When the peppers are just beginning to char at the edges, add the ginger, garlic, lemon grass and shrimp paste.
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10
Stir until you can smell the fragrances, then tip the vegetables on to a plate.
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11
Quickly return the pan to the heat and fry the cooked rice and the cashews, then return the vegetables to the pan, stir in the chopped spinach, add 2 or 3 teaspoons of fish sauce, depending on how much you like it, and 3 to 4 tablespoons of soy sauce.
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12
Stir until the spinach has wilted then add the salmon chunks and the juice of half a lemon.
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13
Taste.
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14
Add more soy sauce or lemon juice to taste.
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15
Serve piled in bowls, topped with fresh mint.
