Super Speedy P.M Salmon Teriyaki

After hours on the phone with my sister Michaela last night, musing about food and other kitchen obsessions, I grew so hungry my stomach started turning as loudly as a sulky washing machine grinding a broken drum.

It happens to me more than often enough - by the time I get this hungry, it seems far too late to fix anything decent. If I used to indulge old craven habits like crisps, frozen pizza and microwave chips just to silence the growling tum, I've since learnt that not eating at all's better.

Then again, not eating is always a boring option. The alternative's to conjure up a home cooked meal all under 20 minutes that falls under the wonderfully oxymoronic category of: REAL-FASTFOOD. One-dish stir-frys and other Western/fusion variations of East Asian dishes fall rather neatly, and healthily under this category.

Yet the humble takeaway stir-fry and any other cheat-sheet stir-fry recipe you'd find in books titled 'Wok and Roll' or the like, is probably high travesty. Totally UNREAL. For example, stir-frys that contain bamboo shoots, green, yellow, red peppers, baby corn, beansprouts, sweet peas etc. ALL thrown into one are wholly whored versions of the minimalist miracle that Asian/Fusion cuisine is well capable of being. Avoid miseducating your tastebuds. Stay clean away from those pre-packed Oriental vegetable stir-frys you'd find in our supermarkets in the UK. Rather then an anything-goes stir-fry, using methods like sauteeing and pan-grilling individual, fresh ingredients is sometimes all it takes for simplicity-inspired, asian fast food.

This one's an unassuming, Japanese-inspired gem. It's only message: 'Eat Well, Eat At Home'.

A Perlini-Michaela dinner quick-fix. Seasoning & technical inputs courtesy of Mic, who finally let me off the phone.

Ingredients
Serves 4

4 Organic Salmon Fillets
4 Stalks of Bok Choy (Sliced in half)
2 1/2 cups Japanese Rice

Salmon Teriyaki seasoning:
6 Tbsp Citrus Soy Sauce
3 tsp Granulated Demarara Sugar
1 Tbsp Japanese Rice Vinegar
1 Tbsp Japanese Sake
1 Tbsp Seseme Oil

Bok Choy seasoning:
1 Slice Ginger, size into matchstick slices
1 Tbsp Groundnut Oil or Garlic Oil Cooking

1 Allow salmon fillets to soak in Teriyaki seasoning for 10 mins. Meanwhile, wash rice several times in a saucepan then fill with 2 cups water. Bring rice to a boil over a high heat, then lowering the heat, leave to simmer gently for about 10-13 mins until rice is fluffy and steaming.

2 Heat butter over a medium heat in a frying pan. Add salmon fillets flesh side down first, skin side last, allowing each side to brown for about 3-4 mins. Spoon Teriyaki seasoning over salmon fillets as and when, to keep from burning. Allow the sauce to thicken and brown at the base of the pan.

3 Fry ginger in groundnut oil until fragrant, or simply use garlic oil. Sautee Bok Choy in ginger flavoured oil or hot garlic oil. Drizzle lightly with seseme oil.

Serve the Salmon Fillets and Bok Choy over rice in a large bowl.