Salmon Steak With Cloud Ears And Noodles Recipe - Cooking Index
Salmon Steak With Cloud Ears And Noodles Recipe - Cooking Index
| 2 | Salmon steaks - 1 1/2" thick | |
| 8 | Cloud ear black fungus | |
| 2 cups | Soaked bean thread noodles | |
| 1 x | Pressed bean curd | |
| 2 sections | Chinese parsley - (or | |
| Slivered green onion) | ||
| 2 tablespoons | Peanut oil | |
| 2 x | Fresh ginger root | |
| 1 x | Garlic - sliced | |
| 3 cups | Chicken stock | |
| 1 tablespoon | Sherry | |
| 1/4 teaspoon | Salt | |
| 1 | White pepper | |
| 4 x | Sesame oil | |
| 1 teaspoon | Red - (sweetened) vinegar |
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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