½ apple, peeled and roughly chopped
2 bok choi, cut into quarters
1 green chilli, diced
1 tbsp chopped fresh coriander
1 cucumber, grated
2 garlic cloves, crushed
3 garlic cloves, crushed
4 garlic cloves, sliced
1 tsp crushed fresh root ginger
1 shallot, peeled and roughly chopped
2 tbsp cashew nuts, toasted and chopped
2 tbsp gochujang paste
1 tbsp runny honey
2 tbsp macadamia nuts, roughly chopped
50g/1¾oz doenjang paste (or miso)
2 tbsp rice vinegar
2 tbsp sesame oil
2 tbsp sesame oil, plus extra for greasing
2 tsp sesame seeds
2 tbsp soy sauce
2 tbsp vegetable oil, for frying
2 tbsp vegetable oil
2 tbsp Chinese black vinegar
200g/7oz salmon
4 tsp palm sugar