Steamed salmon with black beans and Sichuan dumplings in spicy sauce

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Ken Hom
From Saturday Kitchen

Ingredients

For the dumplings

  • 25g/1oz Chinese dried black mushrooms
  • 450g/1lb fatty pork mince
  • 4 tbsp finely chopped spring onions or Chinese chives
  • 1 free-range egg white
  • 1 tbsp cornflour
  • 2 tsp salt
  • pinch freshly ground black pepper
  • 2 tsp sesame oil
  • 225g/8oz wonton wrappers

For the sauce

  • 1 tbsp groundnut oil
  • 2 tsp chilli oil
  • 1 tbsp finely chopped garlic
  • 2 tbsp finely chopped spring onions
  • 2 tsp roasted Sichuan peppercorns, ground
  • 3 tbsp tahini
  • 2 tbsp dark soy sauce
  • 1 tbsp caster sugar
  • 2 tsp chili bean purée
  • 75ml/2½fl oz chicken stock

For the steamed salmon with black beans

  • 450g/1lb salmon fillet, skin removed, divided into 4 equal pieces
  • 1 tsp salt
  • 2 tbsp chopped tinned black beans
  • 1½ tbsp finely chopped garlic
  • 1 tbsp finely chopped fresh ginger
  • 1½ tbsp Shaoxing rice wine or dry sherry
  • 1 tbsp light soy sauce
  • freshly ground white pepper

For the garnish

  • 2 tbsp light soy sauce
  • 3 spring onions, finely shredded
  • small handful fresh coriander
  • 1½ tbsp groundnut or vegetable oil
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