Salmon and Black-eyed Bean Stew Recipe

Ingredients :

Serves 2 as a main meal

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

• 400g / 14oz canned 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 dashi-konbu (dried kelp seaweed) about 10cm / 4in square

• 60ml / 4 tbsp water

• 15ml / 1 tbsp shoyu (ordinary soy sauce)

• 7.5ml / 1½ tsp mirin

• salt

• 2.5cm / 1in fresh root ginger, peeled, to garnish

Method :

1. Slice the salmon into 1cm / ½in-thick pieces. Thoroughly salt the fillet and leave for 1 hour.

2. Wash away the salt and cut into 1cm / ½in small cubes. Par-boil in rapidly boiling water in a small pan for 30 seconds and drain. Gently wash under running water.

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

4. Drain the can of black-eyed beans and keep the liquid in a medium pan. Set both aside.

5. Chop all the vegetables into 1cm / ½in cubes. Wipe the dashi-konbu (dried kelp seaweed) with a damp dish towel or kitchen paper, then snip with scissors. Cut everything as close to the same size as possible.

6. Put the par-boiled salmon, dashi-konbu and vegetables into the pan containing the liquid from the beans (peas) can. Pour the beans on top and add the water and 1.5ml / ¼ tsp salt. Bring to the boil. Reduce the heat to low and cook for 6 minutes or until the carrot is cooked.

7. Add the shoyu and cook for a further 4 minutes. Add the mirin and remove the pan from the heat. Mix well and check the seasoning. Leave to rest for an hour.

8. Serve the stew warm or cold in a medium bowl or in individual small bowls. Garnish with the threads of ginger on top.

Nutritional Facts :

Per portion :

Energy  190kcals/803kJ

Protein   16g

Fat, total   5.3g

   saturated fat   1.1g

Carbohydrate   20.9g

   of which sugars   2g

Fiber   3.9g