Name: Chef Nora Pouillon
Ingredients: 2 tb Canola oil; 1 Onion; finely chopped; 2 ts Garlic; finely chopped; 1 tb Fresh ginger; peeled and finely; ; chopped; 1 c Sherry; 1 cn Tomatoes; diced (28-ounce); 1 tb Fish sauce or tamtri; available at Asian; ; specialty markets; ; (optional); 1/2 c Chinese fermented black beans; available at Asian; ; specialty markets,; ; rinsed; 3 tb Mixed chopped herbs; such as cilantro,; ; mint and Thai basil; Salt and pepper to taste; 4 Salmon filets; skinned (six-ounce); Salt and pepper; 4 Pieces circular rice paper - 8 or; available at Asian; (4 to 6); ; 10 inches in diameter, specialtymarkets; 4 Sprigs fresh cilantro; 1 tb Canola oil; 4 Heads baby bok choy; 1/2 lb Tat soi or spinach; washed and stemmed; 1 ts Sesame oil; Salt; Pepper

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Chinese	Dujour06, New	1	servings

INGREDIENTS

2	tb	Canola oil
1		Onion; finely chopped
2	ts	Garlic; finely chopped
1	tb	Fresh ginger; peeled and finely
		; chopped
1	c	Sherry
1	cn	Tomatoes; diced (28-ounce)
1	tb	Fish sauce or tamtri; available at Asian
		; specialty markets
		; (optional)
1/2	c	Chinese fermented black beans; available at Asian
		; specialty markets,
		; rinsed
3	tb	Mixed chopped herbs; such as cilantro,
		; mint and Thai basil
		Salt and pepper to taste
4		Salmon filets; skinned (six-ounce)
		Salt and pepper
4		Pieces circular rice paper – 8 or; available at Asian
		(4 to 6)
		; 10 inches in diameter, specialtymarkets
4		Sprigs fresh cilantro
1	tb	Canola oil
4		Heads baby bok choy
1/2	lb	Tat soi or spinach; washed and stemmed
1	ts	Sesame oil
		Salt
		Pepper

INSTRUCTIONS

CHINESE BLACK BEAN SAUCE
STEAMED BABY BOK CHOY AND TA
Heat the oil in a medium saucepan. Saute the onions, garlic and
ginger for 3-5 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 350E F
oven for 5 to 8 minutes. If you like your salmon well done, cook for
2 to 4 minutes longer.
  STEAMED BABY BOK CHOY AND TAT SOI:
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.
S: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9199
Converted by MM_Buster v2.0l.

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