Thai Salmon With Sesame Crust

• 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

1. Cook rice in boiling water until just tender then drain. Cover to keep warm.
2. 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.
3. 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.
4. 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.

white rice, sesame seeds, coriander seeds, black peppercorns, salmon fillets, vegetable oil, sesame oil, clove garlic, ginger, red chili, choy, salt, mirin, honey, lime juice

Taken from recipes-plus.com/api/v2.0/recipes/36994 (may not work)