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salmon fillet

jasmine rice

pak choi

spring onion

20g ginger paste

2g chili mix

25ml soy sauce

garlic clove

4g corn starch

400ml water

1 tbsp honey

salt and pepper

5 tbsp oil

1 tsp sugar

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1. Heat plenty of water in the kettle. Heat 1 tbsp [1.5 tbsp | 2 tbsp] oil* in a small saucepan with a lid. Press in the garlic and fry for 1 minute. Deglaze with 300 ml [450 ml | 600 ml] hot water*. Add salt* to the water and bring to the boil.

   Add rice and simmer covered over low heat for 10 minutes.

   Then remove from the heat and let it steep, covered, for 10 minutes.

2. Cut off about 0.5 cm of the pak choi stalk and cut the pak choi into 2 - 3 cm pieces. Cut the white and green parts of the spring onion separately into fine rings. Crush peanuts in the package.

3. Heat 3 tbsp [4.5 tbsp | 6 tbsp] oil* in a large pan.

   Place peanuts, mild chili mix (warning: hot!), white part of the spring onion, 0.5 tsp [0.75 tsp | 1 tsp] sugar* and salt* in a small bowl. Pour the hot oil over the mixture and stir.

4. In a measuring cup, mix 100 ml [150 ml | 200 ml] water*, soy sauce, ginger paste, corn starch and 1 tbsp [1.5 tbsp || 2 tbsp] honey*. Salt the salmon fillet on both sides*. Heat 1 tbsp [1.5 tbsp | 2 tbsp] oil* in the large pan from step 3. Fry the salmon on the skin side and the pak choi for 2 minutes, stirring the pak choi, turn the salmon and fry for another 1 - 2 minutes, until the fish is no longer translucent on the inside.

5. Deglaze the pan with the prepared sauce and simmer for 1-2 minutes until the sauce has thickened slightly.

   Season to taste with pepper* and honey*.

6. Peel the skin from the salmon if desired.

Divide the garlic rice between deep plates. Arrange the salmon and pak choi next to it and serve with the sauce.

Pour the peanut-chili oil over it and garnish with the green part of the spring onion. Bon appetite!