Salmon Fillet with Bok Choy and Spicy Sauce
Peel garlic and chop finely. Rinse and halve chile pepper, remove seeds and ribs, chop finely. Whisk Hoisin sauce with stock and lime juice, season with pepper. Rinse fish, pat dry, cut into 4 equal pieces. Score skin in diamond pattern and combine with marinade. Refrigerate for 2 hours.
Drain well and pat dry. Heat 2 tablespoons of oil in a pan and cook fish until golden brown on both sides. Reduce heat, add garlic, chile pepper and sesame seeds, simmer briefly.
Heat up marinade and season to taste.
Rinse bok choy, blanch in boiling salted water for 3-4 minutes. Drain well. Heat oil in a pan and saute bok choy until translucent, season with salt and pepper.
Arrange bok choy on plates, top with fish and drizzle with warmed marinade. Garnish with garlic and chile pepper and serve.