Lemongrass and Ginger-Poached Salmon with Forbidden Rice and Sesame Bok Choy

Rinse 1.5 cups of uncooked forbidden rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2.5 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until the water is absorbed and the rice is tender. Let it stand covered for 5 minutes before fluffing with a fork.

Prepare the poaching aromatics: Remove the tough outer layers of the 3 lemongrass stalks. Use the back of a heavy knife to smash the stalks to release their oils, then cut them into 3-inch segments. Peel the 3-inch piece of ginger and slice into thin coins. Peel and smash 4 garlic cloves. Peel and thinly slice 2 shallots.

In a wide, deep skillet or sauté pan, combine 14 ounces of coconut milk, 2 cups of vegetable broth, the prepared lemongrass, ginger, garlic, and shallots. Bring the mixture to a gentle simmer over medium heat. Stir in 1 tablespoon of fish sauce and the zest of 1 lime.

Maintain a very gentle simmer (do not boil) for 10 minutes to allow the flavors to infuse into the liquid. This creates the aromatic base for the salmon.

While the liquid infuses, prepare the vegetables. Wash 6 heads of baby bok choy and slice them in half lengthwise. Slice 1 red Fresno chili into thin rings and roughly chop 0.5 cup of fresh cilantro for garnish.

In a separate non-stick skillet, heat 1 tablespoon of toasted sesame oil over medium-high heat. Place the bok choy cut-side down and sear for 2-3 minutes until charred and caramelized. Pour in 1 tablespoon of soy sauce and 2 tablespoons of water, immediately cover with a lid, and steam for 2 minutes until the stalks are tender-crisp. Remove from heat.

Season the 4 raw salmon fillets lightly with salt and pepper. Gently lower the fillets into the simmering poaching liquid. The liquid should come at least three-quarters of the way up the sides of the fish. Cover the skillet with a tight-fitting lid and poach for 8-10 minutes, or until the salmon is opaque and flakes easily with a fork.

Carefully remove the salmon fillets from the liquid and set aside on a plate. Squeeze the juice of 1 lime into the poaching liquid and stir. Taste and add more lime juice if a brighter acidity is desired.

To serve, divide the black rice among four shallow bowls. Place a salmon fillet on top of the rice and arrange three halves of bok choy alongside. Ladle a generous amount of the strained poaching liquid over the fish and rice. Garnish with the sliced red chili and chopped cilantro.