Salmon Crumble in chilli and sichuan pepper

Prep everything first: chop the aromatics, measure the chilli and sichuan pepper elements, and pat the salmon dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the salmon. Cook over a fierce heat until well charred in patches, then finish through.

Stir in the light soy sauce and the rest of the chilli and sichuan pepper flavours, letting them cook out for a minute until fragrant.

Add the peas along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.