Main Cover Featured Home (3)

Regal Manuka Honey & Soy with Sticky Rice & Bok Choy

5 Stars Based on 10 reviews
  • Serves 2
  • Preparation time 5 mins
  • Cooking time 30 mins
  • Oven temperature 180° C
  • Difficulty Easy

Rate this recipe


  • 360g Regal Marlborough King Salmon Fillet
  • 1 cup medium grain white rice
  • 1 teaspoon of sea salt
  • 2 teaspoons sesame oil
  • 1 tablespoon ginger, fresh grated
  • 1 clove garlic, thinly sliced
  • 2 bunches of bok choy, cut in half lengthways
  • 2 teaspoons soy sauce, plus extra to serve
  • 1 spring onion, thinly sliced
  • 1/2 red chilli, thinly sliced
  • 2 teaspoons sesame seeds, toasted

  • 1/4 cup honey, manuka
  • 2 Tbsp soy sauce


Preheat oven to 180ÂșC and line a baking tray.

In a saucepan, combine rice, 2 cups of cold water and salt. Bring to the boil, reduce the heat to a simmer and cook covered for 20 minutes or until water has completely absorbed. Remove from heat and let stand covered for 5 minutes.

Combine glaze ingredients in a bowl and drizzle glaze over the salmon and fan bake for 15 minutes or until cooked through.

Meanwhile, heat sesame oil in a large saucepan over a moderate heat. Add the ginger and garlic and fry for 3 minutes. Add the bok choy, soy sauce and 1/4 of a cup of boiling water. Increase the heat, cover and cook for 3 minutes or until bok choy has wilted. Remove lid and fry for a further 2 minutes.

Serve salmon fillets on a bed of sticky rice and alongside bok choy. Finish with toasted sesame seeds, spring onion and fresh chilli.

Print this recipe