4 x 175g salmon fillets, skin on

50ml soy

50g honey


30ml oil

30mm piece ginger, cut into matchsticks

clove sliced garlic

125g black bean sauce

150ml chicken stock

tbs rice vinegar

15g cornflour mixed with 30ml water

serve with sticky rice, spring onions and sliced red chilli


1. Put the salmon, skin side down on a sheet of parchment on a baking tray

2. Mix the honey and soy, brush all over the salmon

3. Bake at 200C for 8 minutes

4. Heat the oil in a wok, stir fry the ginger and garlic for 2 minutes

5. Add the bean sauce, stock and bring to the boil

6. Add the vinegar and cornflour, cook 2 minutes

7. Serve the fish on the rice and spoon over the sauce