Sweet Chilli Salmon & Sesame Pak Choi

Add the rice, 350ml [700ml] water to a large pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Meanwhile, cut the pak choi in half, separating the white and green parts

Cut the white part into bite-size pieces 

Shred the green tops 

Heat a large, dry wide-based pan (preferably non-stick) over a high heat

Once hot, add the white pak choi (keep the shredded green part for later) with a pinch of salt

Cook for 3-4 min or until starting to colour 

Meanwhile, slice the spring onions finely, discarding the root ends

Peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate)

Once the rice is cooked, transfer the pak choi to the same pot, without stirring

Tip: if the rice needs a little longer, then just wait until it's finished cooking before adding the pak choi

Cover the cooked rice and pak choi with a lid to keep warm until serving 

Combine the ginger, chilli jam, rice vinegar and soy sauce with 50ml [100ml] water 

This is your sweet chilli sauce 

Return the reserved pan to a high heat with 1 tbsp [2 tbsp] vegetable oil

Pat the salmon dry with kitchen towel and season with salt on both sides

Add the salmon, skin-side-down and cook for 1 min 

Add the sweet chilli sauce, cover with a lid and cook for 2-3 min further until the salmon is cooked through (it will flake easily when cooked)

Meanwhile, stir the spring onion, remaining shredded green pak choi tops, toasted sesame oil and half the toasted sesame seeds into the rice and season with salt and pepper