Crispy Salmon with Black Bean Eggplant

• 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

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This recipe is created in partnership with Everyday Gourmet.

1. Bring the fish out of the fridge 30 minutes before cooking. 2. Heat a large non-stick pan over 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. 3. While the fish is grilling, combine the sauce ingredients together in a bowl. 4. 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. 5. Serve the fish with the rice and crispy fried shallots.