Salmon superfood bowl

1 cup brown rice 1¾ cup vegetable or chicken stock ½ cup coconut milk 1 clove garlic, crushed 3 slices fresh ginger 1 salmon or trout fillet, cut into cubes (remove all bones and skin) ½ cup mange tout or sugar snap peas, trimmed 1-2T Nando’s peri-peri sauce (optional) 1 spring onion, finely sliced 2T white sesame seeds 1T black sesame seeds (optional) 1 lime or lemon, juice salt and pepper 1. Wash the brown rice well and place into a medium pot with stock, coconut milk, garlic and ginger and bring to a boil. Reduce heat to low and simmer for 15 minutes. 2. Lift lid and remove the ginger. Place salmon and sugar snap peas on top of rice, replace lid and steam for 5-10 minutes longer. 3. Stir in the peri-peri sauce (if using), spring onion, sesame seeds and lime juice. Check seasoning and transfer to bowls to serve.