Ingredients

• 4 x 170g (6oz) Scottish Quality Salmon, fillets
• 1 tbsp sunflower oil
• half small onion, finely chopped
• 2-5cm piece of fresh ginger, finely chopped
• 4 small cloves of garlic, finely chopped
• 3 tbsp canned black beans
• 250ml fish stock
• 1 tbsp rice wine or medium sweet sherry
• 3 tbsp soy sauce
• 2 & half tsp castor sugar
• 1 tsp cornflour
• 1 kg Chinese noodles (pre-cooked)
• 25g (1oz) butter
• Garnish with spring onion

Instructions

1. You may want to cook the noodles at this stage.
2. Heat the oil in a saucepan over a medium heat. Sweat the onion, ginger and garlic for two minutes.
3. Add the black beans, fish stock, rice wine/sherry, soy sauce and sugar. Bring to simmer and cook for one minute.
4. Mix the cornflour with a little water and add slowly to the bean mixture. It will thicken immediately, but cook for 3-4 minutes. Keep warm.
5. Heat a pan with a little oil and place the salmon in it, turning once after 2-3 minutes. Keep warm.
6. Heat the noodles in a large pan with the butter.
7. To serve, place the noodles in a bowl, place the salmon on top and spoon over the black bean sauce. Garnish with spring onion.

Nutritional Information

• Fat content: 27.8g
• Carbohydrate (energy): 43.5g
• Kilocalorie: 585 Omega-3 fatty acids: 3.3g