Salmon, tofu and vermicelli claypot

Method

1. Heat the oil in a large claypot over a medium heat. Add the leeks, ginger and garlic and cook, stirring occasionally, for 6–7 minutes, or until the leeks have softened. Add the rice wine, soy sauces, oyster sauce, sugar and stock and bring the mixture to a simmer. Cover the pot and cook over a low heat for 10 minutes to allow the flavours to develop.
2. Meanwhile, place the noodles in a large heatproof bowl, cover with boiling water and soak for 5 minutes, or until softened, then drain. Using tweezers, remove the pin bones from the salmon, then cut into 2.5 cm pieces.
3. Add the noodles and tofu puffs to the pot and stir to combine. Cook for 5 minutes, then add the fish and cook for another 4–5 minutes, or until just cooked through. Divide among four large bowls and serve.