Salmon Bowl (front) from Chef
vs Clay. All other props stylist’s
own. Stockists p152. Okra &
Omelette All props stylist’s own.Baked salmon with
black bean sauce SERVES 2
This is one of my go-to dishes for when
visitors drop by unexpectedly or when I’m
in a hurry. Snapper or any flaky fish would
also be great in place of the salmon.
1 tbsp light soy sauce
1 tbsp honey
2 salmon fillets (200gm each)
2 tbsp vegetable oil
1 tbsp finely chopped ginger
1 garlic clove, finely chopped
1 tsp cornflour, dissolved in
1 tbsp water
Steamed jasmine rice,
to serve
1 spring onion, thinly sliced
BLACK BEAN SAUCE
50 gm (⅓ cup) salted black
beans (see note), rinsed
and lightly mashed
1½ tbsp Shaoxing wine
1½ tbsp rice wine vinegar
250 ml (1 cup) chicken stock
Pinch of sugar1 Preheat oven to 180°C. Place
soy and honey in a small bowl,
season to taste and mix well.
Brush salmon with soy marinade
and place, skin-side down, on abaking tray lined with baking
paper. Leave for 20 minutes
to marinate.
2 Meanwhile, for black bean
sauce, stir ingredients in a bowl
to combine well.
3 Heat a wok or large frying
pan over high heat, add oil and
swirl to coat. Add ginger and
garlic and stir-fry until fragrant
(20 seconds). Add black bean
sauce, reduce heat to medium,
and cook for 3-5 minutes, then
stir in cornflour mixture and
cook until sauce boils and
thickens (about 1 minute).
4 Meanwhile, bake salmon
until cooked to your liking
(8-10 minutes for medium).
5 Top rice with salmon, pour
over sauce and scatter with
spring onion to serve.
Note Salted black beans are
available from Asian grocers
and select supermarkets. ➤GOURMET TRAVELLER 57Quick Meals