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Salmon and Black Bean Sauce



  • 1.

    Bring a pot of water to the boil and cook your rice noodles.

  • 2.

    Add chilli oil, chopped spring onions, garlic and chilli to a cold wok to prevent burning. Slowly start to cook and add your water chestnuts. When ingredients start cooking take the wok off the heat.

  • 3.

    Drain excess oil from the salmon and add the salmon to the wok (keeping it off the heat). Add in your black bean sauce and water.

  • 4.

    Place the wok back on the heat and stir to combine, be very gentle so you don’t break the salmon.

  • 5.

    Add your Frozen Vegetables, cover the wok and cook for 2 minutes.

  • 6.

    Serve on your rice noodles.


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Andrew Graham

Sauvignon Blanc, Riesling and Semillon are the best wines to pair with Salmon and Black Bean Sauce.


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