Salmon Steak With Cloud Ears And Noodles

Recipe Ingredients

2		Salmon steaks - 1 1/2" thick
8		Cloud ear black fungus
2 cups	320g / 11oz	Soaked bean thread noodles
1		Pressed bean curd
2 sections		Chinese parsley - (or
		Slivered green onion)
2 tablespoons	30ml	Peanut oil
2		Fresh ginger root
1		Garlic - sliced
3 cups	711ml	Chicken stock
1 tablespoon	15ml	Sherry
1/4 teaspoon	1.3ml	Salt
1		White pepper
4		Sesame oil
1 teaspoon	5ml	Red - (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.

Source:
Fish, Complete Guide to Buying and Cooking/Mark Bittman

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