Teriyaki Salmon and Rice

Ingredients

1. Salmon Fillet - 4
2. Basmati Rice - 300 grams
3. Honey - 2 tbsp
4. Mirin - 2 tbsp
5. Olive Oil - 2 tbsp
6. Salt - 1 tsp
7. Sesame Oil - 4 tbsp
8. Sesame Seeds - 4 tsp
9. Soy Sauce - 4 tbsp
10. Sweet Chilli Sauce - 2 tbsp
11. Vegetable Stock - 150 ml
12. Water - 600 ml
13. Fresh Ginger - 2 tbsp
14. Garlic Clove - 3
15. Pak Choi - 400 grams

Method

1. Rinse the basmati rice in cold water until the water runs almost clear. Place the rice, water, and a pinch of salt in a saucepan. Bring to a boil, then reduce the heat to very low, cover with a tight lid, and simmer for 10 minutes. Turn off the heat and let it steam for another 5 minutes then fluff with a fork before serving.
2. In a small bowl, mix together the sweet chilli sauce, honey, sesame oil, mirin, soy sauce, and ginger.
3. Heat a non-stick frying pan over medium heat. Add the salmon and cook for 3–4 minutes on each side, until just cooked through. Pour in the glaze and let it bubble gently, spooning it over the fish until it becomes sticky and glossy. Remove from the pan and keep warm.
4. Heat the olive oil and sesame oil in a large pan or wok then add the garlic and stir-fry briefly until fragrant. Slice the pak choi in half, lengthways. Place the pak choi into the pan cut side down, and cook for 1–2 minutes. Pour in the stock, cover, and steam for another 2–3 minutes until tender but still bright green.
5. Divide the rice between two bowls or plates. Top with salmon, spoon over the glaze, and add pak choi on the side. Sprinkle with toasted sesame seeds before serving.