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 sugar

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.

Note Salted black beans are available from Asian grocers and select supermarkets.