Baked Salmon with Black Beans and Sauté Purple Sprouting Broccoli

You can see from previous posts that I am a great fan of fresh food cooked simply, and today’s recipes illustrates just that. Served with rice, these dishes makes a flavourful, healthy and wholesome supper. You can also substitute the purple sprouting broccoli with ordinary broccoli.


(Serves 2-3)

2 boneless salmon fillets
1 clove garlic, chopped
2 tbsp peanut or vegetable oil
2-inch piece ginger, scraped and finely grated
1 tbsp fermented black beans (available from Oriental stores), roughly chopped
3 spring onions, finely sliced
1 small red chilli, finely sliced
2 tbsp Chinese rice wine
2 tbsp soy sauce
2 tbsp water
Ground white pepper

Preheat oven to 180℃, 350℉, gas mark 4.

Place the salmon fillets on a double layer of aluminium foil, large enough to loosely cover the fillets.

In a small saucepan, heat the oil and when smoking, add the garlic and let sizzle and cook for 1-2 minutes. Remove from heat; be careful not to let garlic burn so it is best to remove the pan when the garlic is light golden.

Combine the remaining ingredients in a small bowl. Spoon and cover the salmon fillets with the mixture. Lastly, drizzle over the garlic oil. Bring the foil over the fish, fold and crimp the edges together and repeat with the foil at each end, to seal the fish completely.

Place the fish parcel in the oven and bake for 20-25 minutes. Open up foil, sprinkle over ground white pepper and serve immediately with the purple sprouting broccoli and rice.



300g purple sprouting broccoli, trimmed and any hard skin removed
2-3 tbsp peanut or vegetable oil
1-inch piece ginger, cut into fine strips
2 cloves garlic, crushed and roughly chopped
Splash of rice wine

Heat oil in wok over high heat. Add the ginger and fry for a minute before adding the garlic, and frying for another minute.

Add the broccoli and fry for a couple of minutes. Keep stirring the broccoli and add a splash of rice wine. Allow to bubble, add a splash of water and put the lid over the wok. Turn the heat down to low and cook for 3-5 minutes or until the broccoli is tender but still green.

Remove from wok and serve immediately with the salmon and rice.



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