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Preheat the oven to 180°C/354°F.
Rinse your rice well and cook it in boiling water.
Finely chop the chilli and add into a jug. Zest and juice the ½ the orange and lime. Add the miso paste and honey. Grate in the garlic and ginger. Give it all a good mix with a fork. Season with salt if needed.
Dip each salmon fillet into the marinade and place individually onto some foil. Start wrapping the foil around the salmon to create a boat. Pour in 3 tbsp of the marinade and continue with each fillet to make four salmon parcels.
Place on a baking sheet and cook for 10-12 minutes, depending on the size of the fillets.
Meanwhile, chop each of your pak choi in half, keeping the root on so it stays together. Pour a small glug of oil into a frying pan and whack up the heat. Fry the pak choi for 2 minutes until charred. Add in 3 tablespoons of water and pop a lid on to continue steaming. Season with a tablespoon of soy sauce.
Now your rice should be ready. Drain and fluff up with a fork.
Open up each parcel, placing the salmon on a bed of rice then pouring over the steaming liquid. Add your pak choi and serve.