Ma po tofu-style salmon

Name: Ma po tofu-style salmon
Cook time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 tbsp sesame oil; 4 eschalots (French shallots), thinly sliced; 2 tbsp grated ginger; 600g mixed Asian mushrooms, roughly chopped; ½ tsp Sichuan peppercorns, lightly crushed; 1 tsp dried black beans, soaked in boiling water; ½ cup chilli bean paste (doubanjiang); 1 cup (250ml) Shaoxing cooking wine; 2 tsp cornflour; 500g skinless salmon, cut into 2cm pieces; steamed rice, to serve; baby shiso leaves, to serve (optional)

Jessica Brook

September 28, 2023

Give midweek salmon the ma po treatment.James Moffatt

easyTime:< 30 minsServes:4

This spin on the Sichuan classic swaps mince and tofu for salmon and mushrooms instead.

Ingredients

1 tbsp sesame oil
4 eschalots (French shallots), thinly sliced
2 tbsp grated ginger
600g mixed Asian mushrooms, roughly chopped
½ tsp Sichuan peppercorns, lightly crushed
1 tsp dried black beans, soaked in boiling water
½ cup chilli bean paste (doubanjiang)
1 cup (250ml) Shaoxing cooking wine
2 tsp cornflour
500g skinless salmon, cut into 2cm pieces
steamed rice, to serve
baby shiso leaves, to serve (optional)

Method

Step 1
Heat the oil in a deep frying pan. Add the eschalots, ginger and mushrooms and cook for 6-8 minutes, stirring regularly, until golden.
Step 2
Add the Sichuan pepper, black beans, chilli bean paste and Shaoxing and bring to a simmer. Cook for 3 minutes, until reduced slightly. Mix the cornflour and ½ cup water together and add to the pan and cook until thickened.
Step 3
Add the salmon and cook for 4 minutes or until just cooked through. Serve with steamed rice and topped with shiso leaves, if using