Recipe

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.

Mar 31, 2011 1:00pm
  • 20 mins cooking
  • Serves 4
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Ingredients

Thai salmon with sesame crust
  • 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

Thai salmon with sesame crust
  • 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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