INGREDIENTS

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.

A Message from our Provider:

“You can no more outgrow your need for God than you can outgrow your need for oxygen”