Seafood/Salmon with Black Bean Sauce

By latin1

Ingredients

• 2 tbsp soy sauce
• 2 tsp sugar
• 2 tsp cornstarch
• 1 1/2 cups canned chicken stock
• 4-6 oz salmon filets (1" thick)
• 2 colve garlics,minced
• 1 tbsppeeled, minced fresh ginger
• 2 tbsp jarred black bean sauce
• 2 tsp rice or white vinegar
• 1/4 cupgrated carrots
• 1/4 cup grated radishes
• 1/4 cup slivered scallions

Details

Servings 4

Preparation

Step 1

In a large bowl, combine the soy sauce, sugar and 1/4 cup of the oil. In a small bowl, combine the cornstarch and chiken broth. Set both aside.

Make three slashes on the skin side of each salmon filet, cutting halfway into the fish. Place the salmon in a shallow dish and pour the soy sauce marinade over it. Refrigerate for 30 minutes.

In a medium saucepan, heat the remaining oil over medium heat and add the garlic, ginger and black bean sauce. Cook 1-2 minutes or until garlic is golden. Add the vinegar and the cornstarch mixture. Bring to a boil, then reduce to a simmer. Cook for 10 minutes, remove from heat and keep warm.

Remove fish from the marinade and place on a foil lined broiler pan, about 3" from the heat. Broil 3-4 minutes per side, until just cooked through (center should be translucent). Serve the salmon over Ginger white rice topped with the sauce.