Name: Thai salmon with sesame crust
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 cup (400g) medium-grain white rice; 2 tablespoon sesame seeds; 1 teaspoon coriander seeds; 1 teaspoon black peppercorns; 4 x 220g skinless salmon fillets; 1 tablespoon vegetable oil; 1 tablespoon sesame oil; 1 clove garlic, crushed; 1 teaspoon grated fresh ginger; 1 small_piece red thai chilli, seeded, sliced thinly lengthways; 500 gram baby bok choy, quartered lengthways; 1/4 cup (60ml) salt-reduced soy sauce; 1 tablespoon mirin; 2 tablespoon honey; 2 tablespoon lime juice

Thai salmon with sesame crust

Get a healthy dose of high-quality protein, vitamins and minerals (including potassium, selenium and vitamin B12) plus a super dose of omega-3 fatty acids, all wrapped up in classic Thai flavours.

Ingredients

2 cup (400g) medium-grain white rice

2 tablespoon sesame seeds

1 teaspoon coriander seeds

1 teaspoon black peppercorns

4 x 220g skinless salmon fillets

1 tablespoon vegetable oil

1 tablespoon sesame oil

1 clove garlic, crushed

1 teaspoon grated fresh ginger

1 small_piece red thai chilli, seeded, sliced thinly lengthways

500 gram baby bok choy, quartered lengthways

1/4 cup (60ml) salt-reduced soy sauce

1 tablespoon mirin

2 tablespoon honey

2 tablespoon lime juice

Method

1.Cook rice in large saucepan of boiling water, uncovered, until just tender; drain. Cover to keep warm

2.Meanwhile, place seeds and peppercorns in strong plastic bag; crush with rolling pin or meat mallet. Coat one side of each fish fillet with seed mixture

3.Heat vegetable oil in large frying pan; cook fish, seeded-side down, uncovered, for 1 minute. Turn; cook, uncovered, until fish is cooked as desired

4.Meanwhile, heat sesame oil in wok; stir-fry garlic, ginger and chilli until fragrant. Add remaining ingredients; stir-fry until bok choy just wilts

5.Serve fish with rice and bok choy

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