Claypot Black Bean Salmon

• 400g salmon fillet, skin on, descaled
• 280g jasmine rice
• 340ml water
• a thumb-size piece of ginger
• 1 spring onion
• 1½ tablespoons vegetable oil
• 100gr sugar snaps
• 1 tsp Light soy sauce

Black Bean Sauce

• 2 tbsp ginger, finely chopped.
• 2 garlic cloves, finely chopped.
• 2 tbsp black beans
• 1 tsp salt

• To make the black bean sauce, rinse and drain the black beans. Place them in a heat proof bowl and steam on full steam on a steam oven or steamer for 8 minutes. Mix in the finely chopped ginger and garlic with a pinch of salt. With the back of the spoon crush the black beans with the rest of the ingredients to make a paste.

• Rinse the rice 2–3 times to get rid of any excess starch, then drain the rice through a sieve. Measure out the water for cooking in a jug. Finely slice the ginger.

• Heat the vegetable oil to a medium heat in a clay pot or heavy-bottomed saucepan. Add the slices of ginger to the oil and stir-fry for 30 seconds until fragrant.

• Add the washed rice to the pan and fry it in the oil for 1 minute, stirring to coat the grains evenly, then pour over the water. Bring to the boil, then reduce to a simmer, over a low heat for 10 minutes.

• Cover the salmon fillet with the black bean paste, place on top of the rice and steam for 8 minutes. Add the sugar snap peas and cook for an extra 5 minutes

• Once cooked, spoon into bowls and garnish with the spring onion and a tablespoon of soy sauce.