Before you start, bring a full kettle to the boil.
Place rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking. Prep bok choy and fold through cooked rice.
In a large bowl, combine meatball ingredients (except oil and panang sauce). Use a tablespoon measure to roll mixture into balls.
Prep roasted capsicum, cucumber and mint. Combine all in a bowl with olive oil and vinegar. Season to taste with salt and pepper.
Heat oil in a large fry-pan on medium-high heat. Cook meatballs, turning, for about 10 minutes, or until just cooked through. Remove meatballs from pan and set aside to rest. Reserve pan.
Wipe pan clean and return to a medium heat. Add panang sauce and a splash of water and cook for about 2 minutes, until heated through. Season to taste with salt and pepper.
Serve rice and meatballs topped with sauce and salad.