4 bok choi, cut in half lengthways
1 large red chilli, finely chopped
1 chilli, finely sliced
1 bunch coriander, washed
1 bunch coriander, roughly chopped
3 cloves garlic, crushed
1 tsp chopped fresh ginger
juice of 2 limes
1 lime, cut into wedges
12 mint leaves
basmati rice, washed in cold water until the water runs clear
1 tbsp nam pla (fish sauce)
1 tsp salt
pinch salt
2 x 175g/6oz salmon fillets