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Salmon Steak With Cloud Ears And Noodles

Cuisine: Chinese
Serves: 2 people

Recipe Ingredients

2   Salmon steaks - 1 1/2" thick
8   Cloud ear black fungus
2 cups 320g / 11ozSoaked bean thread noodles
1   Pressed bean curd
2 sections  Chinese parsley - (or
  Slivered green onion)
2 tablespoons 30mlPeanut oil
2   Fresh ginger root
1   Garlic - sliced
3 cups 711mlChicken stock
1 tablespoon 15mlSherry
1/4 teaspoon 1.3mlSalt
1   White pepper
4   Sesame oil
1 teaspoon 5mlRed - (sweetened) vinegar

Recipe Instructions

Soak cloud ears and bean starch noodles separately in warm water for 30 minutes, or until soft. Wash and dice pressed bean curd into 1/4" cubes.

Heat peanut oil in medium hot wok; add ginger and garlic; remove when oil becomes fragrant. Take care not to burn garlic; if you do, start over. Lightly saute one steak at a time in aromatic oil until surface is firm.

In clay pot, combine chicken stock, cloud ears, sherry, salt and pepper. Bring to boil; add bean thread noodles; return to boil.

Now, reduce liquid to gentle simmer; add salmon steaks carefully so they remain whole; add diced bean curd. Cover and simmer for 5-7 minutes, until steaks are cooked.

Uncover, swirl in red vinegar and sesame oil. Garnish with parsley.

Fish, Complete Guide to Buying and Cooking/Mark Bittman


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