Preheat your oven to 180°C. Halve the sugar snap peas lengthways. Trim the bok choy then thinly slice widthways. Keeping the shallot whole, peel it then slice into thin rings. Zest and halve the lime.

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

After the rice has been cooking for 5 mins, line a baking tray with baking paper. Pop the salmon skin-side down, drizzle with oil and season with salt and pepper. Roast on the middle shelf for 12-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Meanwhile, heat 1cm oil in a large saucepan over medium-high heat. Once hot, add the shallot rings and cook, stirring very carefully, for 3-4 mins until golden brown. Be very careful, the oil is hot! Once cooked, using a slotted spoon, transfer to a plate lined with kitchen roll and season with salt. Set aside to crisp up. Carefully discard all but about 1 tbsp of the oil.

Pop the saucepan you used for the shallots on medium-high heat. Add the curry paste and cook, stirring, until fragrant, 1 minute. Add the coconut milk and water (see ingredients for amount) and season with salt and pepper. Add the sugar snap peas and bok choy, stir together and cook for a until both are tender and the bok choy is beginning to wilt, 2-3 mins. Squeeze in half the lime juice, taste and season with salt and pepper if you like.

Add the lime zest to the rice and carefully stir through with a fork. Cut any remaining lime into wedges. Pop the rice to one side of a bowl, add the curry next to it then top with the salmon and scatter over the shallot rings.