Step 1

1 On a board, place salmon. Open tea bags and evenly shake contents over salmon. Season with pepper.

Step 2

2 In a jar, shake ginger, miso, coriander, lime juice, soy sauce and honey until well combined. Add a teaspoon or two of water if it needs to be thinned.

Step 3

3 Rinse rice well and place in a large saucepan with coconut milk and 1 cup water. Cover and bring to the boil, stirring occasionally. Reduce heat to low and cook for 10 minutes. Remove from heat and set aside with lid on.

Step 4

4 In a non-stick frying pan, heat oil over medium. Add salmon and cook for 3 minutes. Turn salmon and cook for a further 2 minutes.

Step 5

5 While salmon is cooking, heat a wok over high and add vegetables. Add a small splash of water and 1 tablespoon of the miso dressing. Cook for about 3 minutes, or until just tender. Drain.

Step 6

6 Fluff rice with a fork and place on a serving dish. Top with cooked salmon, coriander and lime wedges.

Step 7

7 Place vegetables in another serving bowl and pour remaining miso dressing over. Garnish with chilli flakes if desired. Serve immediately.