Thai salmon broth with sesame sticky rice patties

1.Cover rice for sesame sticky rice patties with water; stand overnight.

2.Make sesame sticky rice patties. Drain rice; rinse well under cold water, drain. Place rice in steamer lined with muslin or cloth. Place steamer over saucepan of boiling water, cover tightly; steam about 20 minutes or until rice is tender. Combine rice in medium bowl with seeds and vinegar; roll level tablespoons of rice mixture into balls. Gently flatten balls, place on tray; cover with damp tea towel until required.

3.Meanwhile, place the water and stock in large saucepan with lemon grass, lime leaf, chilli and ginger; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.

4.Add fish to pan; simmer, uncovered, about 10 minutes or until cooked as desired. Transfer fish to medium bowl; using fork, flake into small pieces.

5.Stir sauce, juice, snow peas and bamboo shoots into soup; simmer, uncovered, about 2 minutes or until snow peas are just tender. Discard lemon grass.

6.Divide fish and rice patties among serving bowls; ladle soup into bowls, sprinkle with onion.