Salmon with Asian rice

I invented this recipe on the back of loads of similar styles (stir fry, paella, kedgeree). It's simple, tasty and (aside from the fish) cheap.

Serves 4

3 fillets of skinless and boneless salmon
300g basmati rice
800ml vegetable stock
Olive oil
2 medium onions
1 chilli pepper
A thumb-sized piece of ginger
Two garlic gloves
100g frozen peas
6 - 8 good quality tomatoes (on the vine preferably)

1. Put a large pan on a medium/high heat and add the oil. Soften the onion in this for 5 minutes.
2. Chop the garlic, ginger and chilli (seeds removed) finely, and add to the pan, cook for a further minute.
3. Add the rice and mix so it gets covered in the oil. Now pour in the stock. Bring to the boil on a high heat and then reduce to the lowest heat and cover. Leave to cook for 10 minutes.
4. Meanwhile season and oil the fish, put these in a steamer and steam for 10 minutes until cooked through.
5. If the rice is undercooked after 10 minutes, add a little water and cook until that water has been absorbed.
6. Quarter the tomatoes and throw these in the rice. Add the frozen peas too. Stir it up to get heat through the vegetables.
7. Flake in the fish and mix briefly (without breaking the fish into tiny pieces).
8. Season and serve.