Poached Salmon with Fermented Black Bean-Scented Broth

Name: Poached Salmon with Fermented Black Bean-Scented Broth
Cuisine: China
Ingredients: 1 teaspoon dark sesame oil; ½ teaspoon cayenne pepper; a ¼-inch slice of fresh ginger, peeled and chopped; 4 garlic cloves, chopped; ¼ cup fermented black beans, drained, soaked for 2 minutes in cold water, and drained again; ¼ cup fermented black beans, drained, soaked for 2 minutes in cold water, and drained again; 1 pound salmon fillet, cut into ½-inch cubes; 2 scallions, both white and green parts, finely chopped; 1 tablespoon sugar; 2 tablespoons finely chopped cilantro leaves; ½ pound fresh Chinese egg noodles or fresh linguine or ¼ pound dried noodles; ½ pound fresh Chinese egg noodles or fresh linguine or ¼ pound dried noodles; 1 quart fish or chicken broth; ½ pound fresh Chinese egg noodles or fresh linguine or ¼ pound dried noodles; 1 tablespoon dark soy sauce; 1 quart fish or chicken broth; ¼ cup dry sherry or Chinese rice wine (Shaoxing); ¼ cup dry sherry or Chinese rice wine (Shaoxing)

Preparation info

Makes
4
First-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

Many Chinese recipes call for fermented black beans, but surprisingly few are soups. I decided that fermented black beans are simply too tasty to let slip by, so I put together this untraditional recipe, which I think is delicious.

Buy black beans with ginger and not the type that includes Chinese five spices.

Yang Jiang is my favorite brand, but black beans from both Mee Chun and Koon Chun are also good.

Ingredients

Asia
China
Starter
Soup
Fish course
Pescatarian

Ingredients

Method