Salmon in a Garlic and Black Bean Risotto

Made with one fillet of Scottish Salmon, from the fridge, which had been steamed the previous day for around fifteen minutes (from chilled, not frozen). The fillet was broken up into  flakes using a fork, and the skin of the fillet was discarded. 

I added the flakes to a bowl, and added two dessert spoonfuls of garlic and black bean sauce (available from most supermarkets). The sauce and the salmon flakes were thoroughly mixed together. Cover the bowl, and set aside. 

Boil some white basmati rice for eight to ten minutes until the rice is ready, and drain. Allow to cool for five minutes. 

Add some sunflower oil to the wok, and turn up the heat. Add the rice and the salmon and black bean sauce, and stir together thoroughly for a couple of minutes. Turn the heat down to low, and continue to stir the risotto for another couple of minutes. 

Serve exactly as it is, or perhaps enjoy the dish with some jasmine tea.

A baked variant of this dish, without stir-frying, is elsewhere on this site.