Serves 2 people
2 salmon fillets, around 250 g
1 cup pickled mustard greens (suan cai)
3-8 dried chillies (cut into rings)
10 whole Szechuan peppercorns + 1 tsp ground
1 5-cm piece ginger (peeled and julienned)
4 cloves garlic (peeled and sliced)
1 shallot (peeled and sliced)
5-8 fresh shiitake mushrooms (sliced)
1-2 tsp sugar
salt (to season)
1 L water
1 tbsp vegetable oil
ground white pepper and chopped spring onions (to garnish)

Recipe Courtesy of
Sarah Huang Benjamin

One-Pot Ma La Pickled Vegetable Salmon Stew

This dish features classic Szechuan flavours, with the numbing spiciness of Szechuan pepper and chilli, and acidic with the pickled vegetables. Though untraditional, the oily firmness of salmon makes it the perfect match with these punchy flavours.

Difficulty: Easy

Preparation: 10 min
Cook: 20 min
Clean up: 10 min

Steps: 2 steps
13 Ingredients

Difficulty: Easy
Steps: 2 steps
13 Ingredients

Preparation: 10 min
Cook: 20 min
Clean up: 10 min

Instructions

Create the stew base
- In a deep saute pan or pot, heat up the vegetable oil on a medium heat.
- Saute the ginger, garlic and shallot until fragrant.
- Add the pickled vegetable, dried chilli and whole Szechuan peppercorns.
- Pour in the water. Bring to a simmer and cook for 10 minutes to allow the flavours to mingle.

Cook the salmon
- Taste the stew base, seasoning with sugar and salt to taste.
- Gently place the salmon fillets in the stew. It’s okay if the stew doesn’t completely cover the fish.
- Cover the pot and cook on a very gentle heat for around 8 minutes, until the salmon is just cooked through.