Recipes
Regal Manuka Honey & Soy with Sticky Rice & Bok Choy

Regal Manuka Honey & Soy with Sticky Rice & Bok Choy

Serves 2

Preparation time 5 mins
Cooking time 30 mins
Oven temperature 180° C

Difficulty Easy

Ingredients

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

Glaze:

1/4 cup honey, manuka
2 Tbsp soy sauce

Method

Preheat oven to 180ºC 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.