Cooking with fermented black beans has been on my list some time while and I have finally gotten around to it. My roommate in university used to make a black bean chicken that had real potential so I have been hoping to relive it a bit. I was able to find the beans in my local Asian grocery for about two dollars.
I wanted to try and use it with salmon since we have so much of it right now and it was a great combination. I found this post and used her recipe pretty faithfully. The only thing I might change next time is to hold back a bit of the cornstarch (maybe use a teaspoon?). I am quite excited to try these beans in beef marinades and maybe a sauce with some greens. Expect to seem them appearing again soon.
[print_this]Salmon with Black Bean Sauce
4 salmon fillets
2 teaspoons oil
2 tablespoons fermented black beans, rinsed and chopped
1 tablespoon ginger, minced
1 clove garlic, minced
1 tablespoon corn starch
1 cup light chicken stock, or 2/3C stock plus 1/3C water
1 ½ tablespoons cooking sherry or rice wine
1 teaspoon sugar
2 scallions, finely sliced
1. Cook salmon by broiling or pan frying, set aside.
2. Heat the oil in a sauce pan and add garlic, ginger and beans. Cook for 1 minute.
3. Whisk together the corn starch, stock (or water if using), sugar and wine and add. Bring to a boil, stirring constantly and simmer for 2 minutes.
4. Spoon sauce over salmon and add scallions over top.[/print_this]