Crispy Salmon with Black Bean Eggplant

Cook Time 20 minutes

Servings 4

Ingredients

3 tbsp extra virgin olive oil 

4 x 120g pieces of salmon fillets, skin on 

1 eggplant, peeled, cut into 2cm cubes 

1 cup cooked brown rice 

1 large green beans, cut into 3cm pieces 

¼ wombok, cut into chunks

Crispy fried shallots, to serve 

Salt

Sauce

1 x 2cm pieces ginger, minced 

2 clove garlic, minced 

3 tbsp black bean sauce 

1 tbsp sambal oelek

60ml Shaoxing wine

Freshly cracked pepper 

1 tsp sesame oil     

Method

Bring the fish out of the fridge 30 minutes before cooking. 

Heat a large non-stick pan over a high heat. Drizzle oil over salmon fillets and season with salt.  Sear the fish for 2 - 3 minutes on the skin side before turning and cooking for a further minute on the flesh side. Remove and rest.

While the fish is grilling, combine the sauce ingredients together in a bowl. 

Heat another splash of oil in the pan. Add the eggplant and cook to soften, tossing regularly. Add the beans, followed by the cabbage and rice. Toss to fry for 1 - 2 minutes then pour in the sauce. 

Serve the fish with the rice and crispy fried shallots.