• 2 salmon steaks, 1 1/2" thick
  • 1 clove garlic, sliced
  • 8 cloud ear black fungus
  • 3 cup chicken stock
  • 2 cup soaked bean thread noodles
  • 1 tbsp sherry
  • 1 square pressed beancurd
  • 1/4 tsp salt
  • 2 sprigs chinese parsley (or slivered green onion)
  • 1 pinch white pepper
  • 4 drops sesame oil
  • 2 tbsp peanut oil
  • 1 tsp red (sweetened) vinegar
  • 2 slices fresh ginger root

To make a wonderful salmon steak with cloud ears and noodles recipe, we’ll start off by soaking cloud ears and bean starch noodles separately in warm water for around 30 minutes, or until soft.

Next, we’ll wash and dice the pressed beancurd into 1/4″ cubes. Heat peanut oil in medium hot wok and add ginger and garlic and remove when oil becomes fragrant. Take care not to burn the garlic – if you do, start again.

Lightly sauté one steak at a time in aromatic oil until surface is firm. In a clay pot, combine chicken stock, cloud ears, sherry, salt and pepper. Bring to boil and add bean thread noodles. Return to boil.

Reduce liquid to a gentle simmer and add salmon steaks carefully so they remain whole and intact.Now add the diced bean curd. Cover and simmer for 5-7 minutes or so until steaks are cooked.

Uncover, swirl in red vinegar and sesame oil and garnish with parsley. Delicious!