One 6-7 ounce fillet of salmon
Lup cheong sausage
2 cups water
1 cup white wine
One half cup carrots, diced (1/2 cup)
One half cup onions, diced (1/2 cup)
One half cup celery, diced (1/2 cup)
Juice of one half lemon (1/2 lemon)
One half teaspoon salt (1/2 tsp)
One quarter teaspoon cracked pepper (1/4 tsp)
Submerge fish compeletly in simmering proaching water, cover and cook gently at a low simmer for 5 to 8 minutes, maximum for a single 6 to 7 ounce fillet.
Black Bean Paste:
2 tablespoon black beans
1 teaspoon sugar
2 tablespoon water
Saute salmon fillet in black bean paste. Top with hot oil, green onion, cilantro and lup cheong chips.