This aromatic fish dish is low-fat, easy to prepare and full of fresh Asian flavours.


  • 1 lb (450g) fresh salmon fillets, sliced 1inch (2.5 cm) thick

  • 1 teaspoons salt

  • 2 teaspoons sesame oil

  • 1 tablespoon oil, preferably groundnut

  • 2 tablespoons black beans, coarsely chopped

  • 1 1/2 tablespoon garlic, coarsely chopped

  • 1 tablespoon fresh ginger, finely chopped

  • 3 tablespoons spring onions, coarsely chopped

  • 1 tablespoon dark soy sauce

  • 2 teaspoons light soy sauce

  • 5 fl oz (150ml) water

  • 1 teaspoon cornflour mixed with 1 teaspoon water


  • 1.

    Set a rack into a wok or deep pan. Fill with 2 1/2 inches (6cm) water and bring it to a simmer. Rub the salmon fillets with the salt and sesame oil and place on a heatproof plate. Place the plate with the salmon on top of the rack, cover tightly and steam for 6 minutes.

  • 2.

    While the salmon is steaming, heat a wok or large frying pan until it is hot, then add the oil, black beans, garlic and ginger. Stir-fry the mixture for 1 minute, then add the spring onions, soy sauces, water and simmer for 1 minutes. Add the cornflour mixture and stir the sauce until it thickens. When the salmon is cooked, pour the hot sauce over the salmon and serve at once.

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