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 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
- 1Preheat 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.
- 2Meanwhile, for black bean sauce, stir ingredients in a bowl to combine well.
- 3Heat 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).
- 4Meanwhile, bake salmon until cooked to your liking (8-10 minutes for medium).
- 5Top 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.