Salmon wrapped in rice paper with chinese black bean sauce

4 servings

Ingredients

Quantity Ingredient
=== CHINESE BLACK BEAN SAUCE ===
2 tablespoons Canola oil
1 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),
(available at Asian specialty markets)
½ cup Chinese fermented black beans; rinsed,
(available at Asian specialty markets)
3 tablespoons 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 tablespoon Canola oil
=== STEAMED BABY BOK CHOY AND TAT SOI ===
4 Heads baby bok choy
½ pounds Tat soi or spinach; washed, stemmed
1 teaspoon Sesame oil
Salt; to taste
Freshly-ground black pepper; to taste

Directions

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

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