The Invisible Salmon Wrapped in Ghostly Rice Paper Lying in a Tomato Blood Puddle on Black Bean Pavement by a Broccoli Tree |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The title of this clever dish may twist your tongue, but the flavors will delight it. You can also serve this in a more traditional fashion-sans the broccoli tree and ghost-shaped salmon. Ingredients:
1 teaspoon vegetable oil |
1 cup finely chopped onion |
2 tablespoons finely chopped peeled fresh ginger |
3 garlic cloves, minced |
1/2 cup dry sherry |
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained |
1/4 cup chinese fermented black beans |
1 tablespoon chopped fresh cilantro |
1 tablespoon chopped fresh mint |
1 tablespoon chopped fresh basil |
1 tablespoon fish sauce |
1/4 teaspoon black pepper |
4 (6-ounce) salmon fillets (about 1 inch thick), skinned |
1/4 teaspoon black pepper |
1/8 teaspoon salt |
4 cilantro sprigs |
4 (8-inch) round sheets rice paper |
1 1/2 teaspoons vegetable oil |
remaining ingredients |
4 broccoli spears |
2 cups hot cooked short-grain rice |
Directions:
1. To prepare black-bean sauce, heat 1 teaspoon oil in a medium saucepan over medium-high heat. Add onion, ginger, and garlic; sauté 5 minutes or until tender. Stir in sherry. Bring to a boil; cook until reduced to 1/2 cup (about 2 minutes). Add tomatoes; reduce heat, and simmer 2 minutes. Stir in black beans and next 5 ingredients (black beans through 1/4 teaspoon pepper). Remove from heat.
2. To prepare salmon, sprinkle 1 side of each fillet with 1/4 teaspoon pepper and salt. Gently press 1 cilantro sprig onto center of each fillet. Add hot water to a large shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish of water. Let stand 30 seconds. Remove sheet from water. Place sheet on a flat surface; let stand 30 seconds. Place 1 fillet, cilantro side down, in the center of sheet. Fold edges of sheet over fillet; press seams to seal. Cover with a damp towel to prevent fish packet from drying. Repeat procedure with remaining fish and rice paper sheets. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add fish packets, cilantro sides down, to skillet; cook 4 minutes on each side or until fish is done.
3. Steam broccoli, covered, 2 minutes or until crisp-tender.
4. Place 1 fish packet on each of 4 serving plates; spoon about 2/3 cup black-bean sauce around each fish packet. Arrange 1/2 cup rice and 1 broccoli spear on each plate.
5. Note: Bottled Chinese fermented black beans can be found in Asian markets.
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