Ingredients

The following ingredients have 4 Servings
  • 2 cups chicken broth
  • 1/2 cup soy sauce
  • 1/4 cup rice wine or dry sherry
  • 1 Tbs. sugar
  • 1 1/2 tsp. cornstarch
  • 2 Tbs. corn or peanut oil
  • 2 Tbs. grated fresh ginger
  • 3 garlic cloves, minced
  • 2 green onions, thinly sliced
  • 1/4 lb. shiitake mushrooms, stems discarded and caps thinly sliced
  • 4 salmon steaks, about 1 1/2 lb. total, each 1 1/2 inches thick
  • 6 oz. fresh Chinese egg noodles

Instruction

  • <b>Prepare the braising liquid</b>
  • In a large bowl, combine the chicken broth, soy sauce, wine, sugar and cornstarch and stir to dissolve the sugar and cornstarch. In a Dutch oven or large, deep fry pan over medium heat, warm the oil. Add the ginger, garlic and all but 1 Tbs. green onions and sauté until fragrant, about 5 seconds. Add the mushrooms and sauté until just beginning to brown, 2 to 3 minutes. Add the braising liquid, bring to a boil and then reduce the heat to low so the liquid simmers gently.
  • <b>Braise the fish and cook the noodles</b>
  • Place the salmon steaks in the braising liquid in a single layer, cover and cook for 5 minutes. Using a metal spatula, carefully turn the steaks, re-cover and braise until the fish is opaque throughout when tested with the tip of a knife, about 5 minutes more. Meanwhile, bring a large pot of water to a boil. Add the noodles and boil just until tender, 3 to 5 minutes. Drain into a colander and rinse under warm running water. Transfer to individual plates.
  • <b>Serve the fish</b>
  • Carefully arrange the braised fish on the noodles. Top with the thickened braising sauce, garnish with the reserved green onions and serve. Serves 4.
  • Adapted from Williams-Sonoma Food Made Fast Series,<i> Asian,</i> by Farina Wong Kingsley (Oxmoor House, 2007).