Crispy Salmon with Black Bean Eggplant

Crispy Salmon with Black Bean Eggplant

Complete Meal

  • 4

    Number of People

  • Affordable


  • Very easy


  • 20 min

    Rest time


  • 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


#everydaygourmet #cookware #healthy

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.

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