CANTONESE BLACK BEAN CLAMS
CANTONESE BLACK BEAN CLAMS
LOW CARB|GLUTEN-FREE|shellfish
YIELD: 2-3 servings
PREP TIME: 5 mins
SOAKING TIME: 30 mins
COOK TIME: 10 mins
INGREDIENTS
600-700g skinless sustainable salmon fillet, rinsed and pat dry thoroughly
1/2 Tbsp extra virgin olive oil
25g grass-fed cultured butter
2 tsp garlic, minced
1 tsp ginger, minced
1-3 small red chilies, minced
1 Tbsp additive-free fermented black beans
1 1/2 Tbsp sake
2 pcs spring onions, cut to 1 inch pieces
black pepper, to taste
1 tsp arrowroot starch (or organic corn starch)
2 tsp water
fresh parsley leaves for garnish
lemon wedges
DIRECTIONS
Store clams in a bowl of water and keep in the fridge until ready to use. Clams will continue to spit out sand. Though clams from clean waters may not have very much sand to spit at all. Soak for 30mins.
When ready to start cooking, scrub clams against each other to help remove any sand lodged in the grooves. Drain.
Heat a pan on medium heat with oil and butter. Once hot, add garlic, ginger, chili, and stir-fry until fragrant.
Add black beans and continue to stir- fry for a minute or until fragrant.
Add drained clams and stir to coat with aromatics. While the pan is quite hot (ensure there are no major oil splatters on the sides or around the pan) and carefully add sake and let reduce (if using). There should be a strong rolling bubble for about a minute. In the meantime, the clams will release juices, forming the base of the sauce. Add spring onions.
Once each clam has been open for 30 seconds to a minute (adjust time based on size of clams) they are ready to be plated.
Combine arrowroot with water to make slurry.
Once all the clams are plated, turn heat down to simmer. Stir slurry mixture to ensure it's well mixed, then slowly pour into pan. Continue stirring to help thicken sauce. Once it's reached the desired consistency, turn off the heat, mix clams in to coat well, and it’s ready for plating.
Garnish with cilantro.
Enjoy!
