Fish and Shellfish Recipes - Salmon and Black-eyed Beans Recipe

Ingredients

• 150g/5oz salmon fillet, boned and skinned

• 400g/14oz can black-eyed beans (peas) in brine

• 50g/2oz fresh shiitake mushrooms, stalks removed

• 50g/2oz carrot, peeled

• 50g/2oz mooli (daikon), peeled

• 5g/1/8oz piece of dashi-konbu about 10cm/4in square

• 60ml/4 tbsp water

• 5ml/1 tsp caster (superfine) sugar

• 15ml/1 tbsp soy sauce

• 7.5ml/1 1/2 tsp mirin (sweet rice wine)

• salt

• 2.5cm/1 in fresh root ginger, peeled

Serves 4

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Method:

1. Slice the salmon into 1 cm/1/2in thick pieces. Thoroughly salt the fillet and leave for 1 hour; then wash away the salt and cut it into 1 cm/1/2in cubes. Par-boil in rapidly boiling water in a small pan for 30 seconds, then drain. Rinse under running water.

2. Slice the fresh ginger thinly lengthways, then stack the slices and cut into thin threads. Soak in cold water for 30 minutes, then drain well.

3. Drain the can of beans and tip the liquid into a medium pan. Set the beans and pan of liquid aside. Chop all the vegetables into 1 cm/1/2in cubes.

4. Wipe the dried konbu with a damp dish towel or kitchen paper; then snip into shreds with scissors.

5. Add the salmon, vegetables and konbu to the bean liquid with the beans, water; sugar and 15ml/1/4 tsp salt. Bring to the boil. Reduce the heat to low and cook for 6 minutes or until the carrot is cooked.

6. Add the soy sauce and cook for about 4 minutes. Add the mirin, then remove the pan from the heat, mix well and check the seasoning. Leave for an hour. Serve garnished with the fresh sliced ginger.

Note: This dish will keep for 4-5 days in a cool place.