Miso & sesame salmon fishcakes

Put the ginger, miso, lime juice and egg in a large mixing bowl and beat with a balloon whisk until smooth. Tip the coconut cream into a measuring jug and whisk with a fork until fairly smooth, then add 2 tbsp to the egg mixture. Add the panko breadcrumbs, salmon and salad onions to the egg mixture and stir until combined.

Scatter the sesame seeds onto a plate. Using your hands, divide the salmon mixture into 4, then compress and shape into patties (each about 7cm diameter). Press into the sesame seeds, turning to coat both sides; set aside (cover and chill up to 12 hours ahead, if liked).

Top up the jug of coconut cream with water until you have 240ml in total. Put the rice in a medium saucepan and pour over the diluted coconut cream with a pinch of salt. Bring to the boil, then reduce the heat to low, cover and cook undisturbed for 10-12 minutes until the coconut mixture has been absorbed by the rice. Remove from the heat and let stand for 8-10 minutes before fluffing up with a fork and stirring through the lime zest.

While the rice is cooking, heat 2 tbsp oil in a large nonstick frying pan and fry the fishcakes over a medium heat for 3-5 minutes on each side until golden brown and piping hot all the way through. Transfer to a warm plate and set aside. Wipe out the frying pan, then heat the remaining 1 tbsp oil and add the pak choi quarters, cut-side down. Cook for 2-3 minutes, then turn, add 1 tbsp water and cook for a further 2 minutes until wilted and tender; season. Divide the rice between 2 plates and serve with the fishcakes, pak choi and lime wedges for squeezing over.