Ma po tofu-style salmon
This spin on the Sichuan classic swaps mince and tofu for salmon and mushrooms instead.
Ingredients
1 tbsp sesame oil
4 eschalots (French shallots), thinly sliced
2 tbsp grated ginger
600g mixed Asian mushrooms, roughly chopped
½ tsp Sichuan peppercorns, lightly crushed
1 tsp dried black beans, soaked in boiling water
½ cup chilli bean paste (doubanjiang)
1 cup (250ml) Shaoxing cooking wine
2 tsp cornflour
500g skinless salmon, cut into 2cm pieces
steamed rice, to serve
baby shiso leaves, to serve (optional)
Method
Step 1
Heat the oil in a deep frying pan. Add the eschalots, ginger and mushrooms and cook for 6-8 minutes, stirring regularly, until golden.
Step 2
Add the Sichuan pepper, black beans, chilli bean paste and Shaoxing and bring to a simmer. Cook for 3 minutes, until reduced slightly. Mix the cornflour and ½ cup water together and add to the pan and cook until thickened.
Step 3
Add the salmon and cook for 4 minutes or until just cooked through. Serve with steamed rice and topped with shiso leaves, if using
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Jessica Brook is a recipe writer.
