Claypot Black Bean Salmon

200g jasmine rice, rinsed
200ml water
1 salmon fillet
2 tablespoons Chinese fermented black beans
1 thumb-sized piece ginger, sliced (plus extra finely chopped)
2 garlic cloves, finely chopped
Handful sugar snap peas
2 spring onions, sliced
Vegetable oil

PREPARATION

1. Rinse the jasmine rice at least 3 times until the water runs clear, then drain well.
2. Rinse the fermented black beans under cold water, then steam them for 10 minutes to soften.
3. Crush the softened black beans into a coarse paste and mix with finely chopped ginger and garlic.

COOKING

1. Heat a claypot or heavy-based pan over medium-high heat with a generous amount of oil.
2. Add sliced ginger and cook until lightly golden and fragrant.
3. Add the rinsed rice and stir through the oil to coat the grains, allowing them to lightly fry.
4. Pour in the water, bring to a boil, then cover and reduce to low heat.
5. Cook the rice for 10–12 minutes, allowing it to steam and begin forming a crispy base.
6. Spread the black bean paste over the salmon fillet and place it on top of the rice.
7. Cover and cook for another 8 minutes until the salmon is just cooked through.
8. Add sugar snap peas during the final 2–3 minutes so they remain crisp.
9. Finish with spring onions and a drizzle of light soy sauce before serving.

School of Wok Tips

• Frying the rice in oil first helps create the signature crispy base.
• Listen for a gentle crackling sound to know the rice is crisping underneath.
• Steaming black beans softens them and enhances their flavour.
• A claypot gives the best result, but a heavy pan can work as an alternative.

FAQs

What are Chinese black beans?
They are fermented soybeans, salty and intensely flavoured, commonly used in Chinese cooking.

Can I use a normal pan instead of a claypot?
Yes, a heavy-based saucepan with a lid works well.

How do I know when the rice is crispy?
You’ll hear a gentle crackling sound and smell a slight toasted aroma from the base.