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1
To begin, measure out your rice portion and put in a lidded sauce pan with one quantity of water and one quantity of coconut milk. Put the lid on and steam at a medium heat until the rice is cooked and the liquid has evaporated.
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2
Next, fill a wok with boiling water to a point where it is just underneath where your bamboo steamer will sit. Break open your tea bags, sprinkle the tea into the water and bring the wok to a high heat. Put the steamer over the water and place the salmon fillets, skin-side up in the steamer. With the lid on, allow the fillets to steam on a high heat for about 15 minutes.
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3
Meanwhile, prepare your choi sum. Slice large stalks lengthways to reduce cooking time and remove and slice large leaves for the same reason. Smaller stalks and leaves can be left whole. Heat some sunflower or groundnut oil in a wok until smoking. Add the ginger and chilli, stir frying quickly for one minute until fragrant. Now add the choi sum stalks, along with the garlic, fish sauce, wine vinegar and light soy sauce. Stir fry for 2 minutes, when the stalks should have softened. Throw in the leaves with the dark soy sauce and toss together until the leaves have wilted.
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4
By now, the salmon should be cooked through. Carefully peel off the skin- slipping a sharp knife helps, but it should come off easily if the fish is fully cooked. Rub the top of the skin with the sesame oil and place under a preheated grill at high heat. It should only take a minute for the skin to blister slightly and crispen. It will have shrunk slightly, which makes for tricky presentation, but the taste is worth it!
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5
Dish up, placing the skin atop the salmon. Sprinkle the spring onions and sesame seeds over the choi sum, and serve with a wedge of lime. Enjoy!
