Thai Red Curry Salmon Cake Rice Bowl

Ingredients

• 1 tbsp ABC Original Chilli Sauce
• 400ml TCC Coconut Milk
• 1 lime (zest and juice)
• 1 ½ tsp Squid Brand Fish Sauce
• 400g salmon fillets (skinless)
• 3 cloves garlic
• 1cm piece ginger
• 1 tbsp Valcom Kaffir Lime Leaves (chopped fine)
• 2 tbsp Valcom Thai Red Curry Paste
• 1 tbsp coriander (chopped fine)
• 1 egg
• 1 tbsp cornflour
• 1 lime (juiced)
• 1 tsp Squid Brand Fish Sauce
• Salt
• cracked black pepper
• Vegetable oil
• 200g packet konjac rice
• 250g frozen cauliflower rice
• Garlic, salt and cracked black pepper to taste
• 2 tbsp coriander (roughly chopped)
• 3 baby bok choy
• Yeo's Pure Sesame oil
• Lime wedges
• Pickled vegetables