Ken Hom served up Steamed salmon with black beans sauce and Sichuan dumplings to mark Chinese New Year on Saturday Kitchen.

The ingredients for the steamed salmon with black beans are: 450g salmon fillet, skin removed, divided into 4 equal pieces, 1 tsp salt, 2 tbsp chopped tinned black beans, 1½ tbsp finely chopped garlic, 1 tbsp finely chopped fresh ginger, 1½ tbsp Shaoxing rice wine or dry sherry, 1 tbsp light soy sauce and freshly ground white pepper.