• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Salmon Steak with Cloud Ears and Noodles

  • Recipe Submitted by on

Category: Seafood, Chinese

 Ingredients List

  • 2 Salmon steaks, 1 1/2" thick
  • 8 Cloud ear black fungus
  • 2 c Soaked bean thread noodles
  • 1 Sq. pressed beancurd
  • 2 Sprigs Chinese parsley (or
  • Slivered green onion)
  • 2 tb Peanut oil
  • 2 Slices fresh ginger root
  • 1 Clove garlic, sliced
  • 3 c Chicken stock
  • 1 tb Sherry
  • 1/4 ts Salt
  • 1 pn White pepper
  • 4 Drops sesame oil
  • 1 ts Red (sweetened) vinegar


Soak cloud ears and bean starch noodles separately in warm water for 30
minutes, or until soft. Wash and dice pressed beancurd into 1/4" cubes.

Heat peanut oil in medium hot wok; add ginger and garlic; remove when oil
becomes fragrant. Take care not to burn garlic; if you do, start over.
Lightly saute one steak at a time in aromatic oil until surface is firm.

In clay pot, combine chicken stock, cloud ears, sherry, salt and pepper.
Bring to boil; add bean thread noodles; return to boil. Now, reduce liquid
to gentle simmer; add salmon steaks carefully so they remain whole; add
diced bean curd. Cover and simmer for 5-7 minutes, until steaks are

Uncover, swirl in red vinegar and sesame oil. Garnish with parsley.

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