Thai Salmon With Sesame Crust - cooking recipe

Ingredients

14 oz white rice
2 tbsp sesame seeds
1 tsp coriander seeds
1 tsp black peppercorns
4 (8 oz) skinless salmon fillets
1 tbsp vegetable oil
1 tbsp sesame oil
1 clove garlic, minced
1 tsp grated fresh ginger
1 None red chili, deseeded, thinly sliced lengthwise
18 oz baby bok choy, quartered lengthwise
1/4 cup salt-reduced soy sauce
1 tbsp mirin
2 tbsp honey
2 tbsp lime juice

Preparation

Cook rice in boiling water until just tender then drain. Cover to keep warm.
Meanwhile, combine spices in a heavy plastic bag. Crush with a rolling pin or meat mallet. Coat 1 side of each fish fillet with spice mixture.
Heat vegetable oil in a large frying pan over medium-high heat. Cook fish, spice-side down, for 1 min. Flip over and cook until fish is cooked to your liking.
Meanwhile, heat sesame oil in a wok. Stir-fry garlic, ginger and chili until fragrant. Add remaining ingredients and stir-fry until bok choy has just wilted. Serve with fish and rice.