Name: Baked salmon with black bean sauce
Cook time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 1 tsbp light soy sauce; 1 tsbp 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; 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 sugar

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.

Ingredients

1 tsbp light soy sauce

1 tsbp 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

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 sugar

Method

1.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 a baking 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.