Yield: 4 servings
Measure | Ingredient |
---|---|
\N \N | === CHINESE BLACK BEAN SAUCE === |
2 tablespoons | Canola oil |
1 \N | Onion; finely chopped |
2 teaspoons | Finely-chopped garlic |
1 tablespoon | Peeled; finely-chopped fresh ginger |
1 cup | Sherry |
1 can | Tomatoes - (28 oz); diced |
1 tablespoon | Fish sauce or tamtri; (optional), |
\N \N | (available at Asian specialty markets) |
½ cup | Chinese fermented black beans; rinsed, |
\N \N | (available at Asian specialty markets) |
3 tablespoons | Mixed chopped herbs; |
\N \N | Such as cilantro; mint and Thai basil |
\N \N | Salt; to taste |
\N \N | Freshly-ground black pepper; to taste |
\N \N | === SALMON IN RICE PAPER === |
4 \N | Salmon filets - (6 oz ea); skinned |
\N \N | Salt; to taste |
\N \N | Freshly-ground black pepper; to taste |
4 \N | Pieces circular rice paper - (8\" or; (4 to 6) |
10 \N | \" dia); |
\N \N | (available at Asian specialty markets) |
4 \N | Sprigs fresh cilantro |
1 tablespoon | Canola oil |
\N \N | === STEAMED BABY BOK CHOY AND TAT SOI === |
4 \N | Heads baby bok choy |
½ pounds | Tat soi or spinach; washed, stemmed |
1 teaspoon | Sesame oil |
\N \N | Salt; to taste |
\N \N | Freshly-ground black pepper; to taste |
Heat the oil in a medium saucepan. Saute the onions, garlic and ginger for 3 to 5 minutes. Add the sherry and reduce by one-third. Add the chopped tomatoes and simmer for 2 minutes. Add the fish sauce, black beans, and herbs. Taste for seasonings. Sprinkle some salt and pepper on the salmon fillets to season. Dip the rice paper rounds into a bowl of hot water.
Remove from water and put them on a flat surface and wait 1 to 2 minutes until the sheets absorb the water. Move the first sheet of rice paper to the center of the work space. Put a couple cilantro leaves in the middle of the rice paper. Put a salmon fillet top-side down in the middle of the rice paper covering the cilantro leaves. Fold up the four sides of the rice paper sheet to form a packet. Turn the packet over and store under a barely dampened towel while you do the remaining three fillets. Heat the oil in a saute pan. Sear the top sides of the salmon packets for 2 to 3 minutes until the paper becomes translucent. Turn the packets over and finish cooking on the stove or in a 350 degree oven for 5 to 8 minutes. If you like your salmon well done, cook for 2 to 4 minutes longer. Blanch the vegetables in boiling water. Drain and toss with sesame oil, salt and pepper. Assembly: Ladle the Chinese black bean sauce onto each of 4 large dinner plates, tilting the plate so the sauce spreads out evenly. Put the salmon packet slightly off center. Add 1 head of baby bok choy and some of the tat soi or spinach. This recipe yields 4 servings.
Source: "CHEF DU JOUR - (Show # DJ-9199) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-26-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: Nora Pouillon
Converted by MM_Buster v2.0l.