Salmon with Three Beans

A great pasta dish for any occasion:

Cut the salmon steak from the bone, remove the skin and all bones. Cut crosswise into strips 4 mm thick.

Stir egg white, corn starch, 1 teaspoon sherry and a little salt, marinate salmon pieces in it for about 30 minutes.

Stir black soy sauce, clear soup, beans, sesame oil and sugar until sugar is dissolved.

Combine ginger, garlic and green onion in a small baking bowl; set aside.

Bring water to a boil, soak noodles in it. Heat oil in a wok to 120 °C (250 °C F), drain salmon and fry for 5 sec. Roast in the oil, using a ladle, place in a heatproof colander over a baking dish form.

Continue to heat oil until remaining salmon pieces are “roasting like crazy”. Now add the (P: green) beans, fry for about 3 minutes until they start to blister finely.

In the meantime, drain the pasta, cut into 4 cm pieces, place on a preheated plate in the kitchen stove form. Pour beans over salmon in baking dish, return wok to kitchen stove. Add ginger mixture to wok form, 30 sec. Roast. Add black bean mixture, make until slightly reduced. Return beans and salmon to wok form, stir in starch mixture, do 1 min.

Mold entire thing over noodles, bring to table on the spot.

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