Ingredients

  • 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)

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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.
  • Easy
  • 10 min
  • 20 min
  • 10 min
  • 2 steps
  • 13 Ingredients
  • Easy
  • 2 steps
  • 13 Ingredients
  • 10 min
  • 20 min
  • 10 min

Instructions

  1. 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.
     Create the stew base


  2. 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.


Garnish and Serve!

Finish with the ground Szechuan pepper, ground white pepper and garnish with chopped spring onions before serving with steamed rice.

Garnish and Serve!

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Ingredients
  • 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)

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