1 tsp Sichuan peppercorns (try the Barts spice range)

1 tsp Chinese five-spice powder

1 tbsp cornflour

4 wild skinless salmon fillets

sesame oil

200g sugar snap peas

300g cooked rice    


100g golden caster sugar

200ml rice wine vinegar

1 shallot , finely chopped

1 tbsp crushed red chilli flakes



To make the chilli sauce heat the sugar and vinegar in a small pan and bring to a boil.

Simmer for 5 minutes until syrupy and then take off the heat. Cool then add the shallot and chilli flakes.

Crush the sichuan peppercorns in a pestle and mortar until finely ground.

Add in the five-spice, cornflour and a couple of pinches of sea salt and mix.

Rub the salmon with the spiced cornflour on all sides. Heat a non-stick frying pan with 1 tbsp of sesame oil until hot.

Cook the fish on medium heat for about 4 minutes on each side.

If you have very thick fish, then do 5 minutes on each side.

Blanch the sugar snap peas for a few minutes.

Serve the salmon and sauce with the peas and cooked noodles or rice.