Salmon with coconut bok choy
Photo by Tamara West
For a slightly less rich dish, simply steam the bok choy and serve with jasmine rice and sprinkle with furikake, a Japanese seaweed mix.
|4 fillets||Salmon, boned, about 150g each|
|3||Spring onions, finely chopped|
|1½ tsp||White miso paste|
|1||Red chilli, deseeded and finely chopped|
- Heat the oven to 200C. Line a shallow baking tray with baking paper and place the salmon fillets on it.
- In a bowl mix together the mayonnaise, spring onions, white miso, dashi and chilli then spread evenly over the salmon, covering fillets completely. Place in the oven and cook for 10 minutes until the salmon is cooked through and flakes away easily and the sauce is golden.
- Meanwhile, cook the bok choy. Place the coconut milk, curry paste, fish sauce and lime juice in a wide saucepan and bring to a simmer. Add the bok choy, cover and simmer for 5 minutes until the bok choy is just tender. If necessary, cut cooked bok choy into smaller pieces to eat with a fork only. Serve with jasmine rice.
Add 2 stalks lemongrass, cut into 5cm pieces and lightly crushed, to the rice during cooking.