- A thumb of ginger
- 1 garlic clove
- 1 chilli
- 50g tamari
- 1 lemon
- 200g white basmati rice
- 1 pak choi
- 200g carrots
- 1 courgette
- 4 shallots
- 1 lime
- 25g sesame seeds
- A handful of coriander
- 3 tbsp olive oil
- 400ml boiling water
- Sea salt
Heat your oven to 180°C/Fan 160°C/Gas 4. Peel and grate the ginger and garlic clove. Finely chop the chilli, flicking out the seeds for a milder kick. Whisk together with the tamari and 2 tbsp olive oil.
Halve the pak choi lengthways through the root base. Rinse the halves under cold water to remove any dirt. Peel the carrots. Cut them into thin slices then cut the slices into thin matchsticks. Carve the courgette into ribbons using a veg peeler, stopping when you get to the middle. Finely chop it.
Place the pak choi cut-side up in a baking dish. Pour over the marinade you made into step 1. Scatter the carrots and courgettes around the pak choi. Slide it into the oven for 15 mins. The halves should be softened and slightly charred.
Zest the lemon. Pop it into a large saucepan. Tip the rice into a bowl and cover with cold water. Whisk with a fork to remove excess starch. Drain and rinse. Tip the rice into the pan with the lemon zest and a pinch of salt. Pour in 400ml boiling water. Cover and bring to the boil. Turn the heat right down and simmer for 6 mins. Take off the heat. Set aside, lid on, for 4-5 mins to finish cooking the rice.
Peel and thinly slice the shallots. Zest the lime. Cut the lime into wedges.
Heat a frying pan. When warm, tip in the sesame seeds. Toast for 2-3 mins till golden. Tip into a bowl. Put the pan back onto the heat. Drizzle in 1 tbsp oil. Add the shallots with a pinch of salt. Fry for 3-4 mins till golden and crispy.
Taste the rice. Add a squeeze or two of lemon juice to taste. Spoon the rice onto two plates. Top with the pak choi and carrots, pouring over the sauce from the tray. Scatter over the sesame seeds and crispy shallots. Finsh with the coriander leaves and lime zest. Squeeze over the lime wedges.
Taste the rice. Add a squeeze or two of lemon juice to taste. Spoon the rice onto two plates. Top with the pak choi and carrots, pouring over the sauce from the tray. Scatter over the sesame seeds and crispy shallots. Finsh with the Thai basil leaves and lime zest. Squeeze over the lime wedges.