| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
Chinese |
Dujour08 |
4 |
servings |
INGREDIENTS
|
|
=== CHINESE BLACK BEAN SAUCE === |
| 2 |
tb |
Canola oil |
| 1 |
|
Onion; finely chopped |
| 2 |
ts |
Finely-chopped garlic |
| 1 |
tb |
Peeled; finely-chopped fresh ginger |
| 1 |
c |
Sherry |
| 1 |
cn |
Tomatoes – (28 oz); diced |
| 1 |
tb |
Fish sauce or tamtri; (optional), |
|
|
(available at Asian specialty markets) |
| 1/2 |
c |
Chinese fermented black beans; rinsed, |
|
|
(available at Asian specialty markets) |
| 3 |
tb |
Mixed chopped herbs; |
|
|
Such as cilantro; mint and Thai basil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== SALMON IN RICE PAPER === |
| 4 |
|
Salmon filets – (6 oz ea); skinned |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 4 |
|
Pieces circular rice paper – (8" or; (4 to 6) |
| 10 |
|
" dia); |
|
|
(available at Asian specialty markets) |
| 4 |
|
Sprigs fresh cilantro |
| 1 |
tb |
Canola oil |
|
|
=== STEAMED BABY BOK CHOY AND TAT SOI === |
| 4 |
|
Heads baby bok choy |
| 1/2 |
lb |
Tat soi or spinach; washed, stemmed |
| 1 |
ts |
Sesame oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
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@netzero.net"
Recipe by: Nora Pouillon
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