Ma po tofu-style salmon

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

1. 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.

2. 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.

3. 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