Ingredients
4 NZ salmon portions
1 bunch choy sum
1 tbsp toasted black sesame seeds
Cooked Jasmine rice
MARINADE:--
4 cloves garlic, minced
2 tsp ginger, minced
1 tbsp rice bran oil
⅓ cup SIDS HOT WORCESTER SAUCE
⅓ cup bush honey
SAUCE:--
4 tbsp Japanese soy sauce
1 tbsp fish sauce
Juice of 2 limes
1 tbsp mirin
Directions
Whisk SIDS HOT WORCESTER SAUCE, honey, ginger, oil and garlic together until honey dissolves. Reserve ¼ cup of marinade in separate bowl, then place salmon fillets, skin-side up, in marinade. Marinate for at least 10 minutes, preferably for 30.
Meanwhile, preheat grill to HIGH. Heat ¼ cup of water in frypan over high heat and bring to a boil. Add bok choy and cover. Steam until almost tender, about 4 minutes, then add reserved marinade. Toss to combine, cook for an additional 2 minutes to reduce excess liquid. Remove from heat.
Put the salmon under the griller, skin-side down and grill without turning until exterior is well-caramelized and the fish is just cooked through, 7-10 minutes, depending on thickness and the distance from grill.
Heat rice and arrange on plates, cover with bok choy and top with the salmon fillets. Drizzle with the sauce, sprinkle with sesame seeds then serve.
