Posted on 12th Jul 2025

Claypot Black Bean Salmon

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.

Cuisine

Chinese

Time

30 mins

Servings

2 people people

Ingredients

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

Method

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.