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Claypot Black Bean Salmon

Prep: 10 Mins

Cook: 20 Mins

This speedy Claypot Black Bean Salmon dish is a one-pot-wonder recipe you should master if you love simple, homely and earthy Asian flavours. Better yet, it also happens to be super easy to make at home yourself.

  • 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

Preparation

  • 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.

Cooking

  • 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.

How To Make a super easy Claypot Black Bean Salmon

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  • 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

Preparation

  • 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.

Cooking

  • 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.

How To Make a super easy Claypot Black Bean Salmon

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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