THE ULTIMATE RICE PAPER ROLLS COOKBOOK: 50 Rice Paper Roll Recipes from Around the World by C.A GILBERT

Author:C.A, GILBERT
Language: eng
Format: epub
Published: 2023-09-13T00:00:00+00:00

23.Salmon Roll with Chinese Black Bean Sauce

Makes: 4 servings

INGREDIENTS:

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 diced tomatoes (28 ounces)

● 1 tablespoon fish sauce or tamari

● ½ cup Chinese fermented black beans, rinsed

● 3 tablespoons mixed chopped herbs

● Salt, to taste

● Freshly ground black pepper, to taste

SALMON:

● 4 salmon fillets (6 ounces each), skinned

● Salt, to taste

● Freshly ground black pepper, to taste

● 4 circular rice paper sheets (8" or 10" diameter, 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 pound tat soi or spinach, washed and stemmed

● 1 teaspoon sesame oil

● Salt, to taste

● Freshly ground black pepper, to taste

INSTRUCTIONS:

CHINESE BLACK BEAN SAUCE:

a) Heat the canola oil in a medium saucepan.

b) Sauté the finely chopped onions, garlic, and ginger for 3 to 5 minutes.

c) Add the sherry and reduce by one-third.

d) Stir in the diced tomatoes and simmer for 2 minutes.

e) Add the fish sauce (or tamari), rinsed black beans, and mixed herbs. Taste and adjust seasonings with salt and freshly ground black pepper.

SALMON IN RICE PAPER:

f) Season the salmon fillets with salt and freshly ground black pepper.

g) Dip the rice paper rounds into a bowl of hot water. Remove them from the water and place them on a flat surface. Wait 1 to 2 minutes until the sheets absorb the water.

h) Move the first sheet of rice paper to the center of your work surface. Place a couple of cilantro leaves in the middle of the rice paper.

i) Lay a salmon fillet top-side down in the center, covering the cilantro leaves.

j) Fold up the four sides of the rice paper sheet to form a packet. Turn the packet over and store it under a barely dampened towel while you prepare the remaining three fillets.

k) Heat the canola oil in a sauté pan. Sear the top sides of the salmon packets for 2 to 3 minutes until the rice paper becomes translucent.

l) Flip the packets over and finish cooking on the stove or in a 350°F (175°C) oven for 5 to 8 minutes, depending on your desired doneness.

STEAMED BABY BOK CHOY AND TAT SOI:

m) Blanch the baby bok choy and tat soi (or spinach) in boiling water. Drain and toss with sesame oil, salt, and freshly ground black pepper.

ASSEMBLY:

n) Ladle the Chinese black bean sauce onto each of the 4 large dinner plates, tilting the plate to spread the sauce evenly.

o) Place the salmon packet slightly off-center on each plate.

p) Add 1 head of baby bok choy and some of the tat soi (or spinach).

q) Serve immediately and enjoy your Salmon Wrapped in Rice Paper with Chinese Black Bean Sauce!

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