Salmon with Black Fungus, Shimeji Mushrooms & Wolfberries by Rita Choo

Recipe with compliments from Norwegian Seafood Council

Ingredients (serves 4)400 g Salmon fillet cubed
Flour to coat salmon
120 g black fungus
1 packet shimeji mushroom
1 tsp wolfberries
5 cloves garlic sliced
2 tbsp oyster sauce
2 tbsp Chinese wine
1 inch ginger julienne
200 ml chicken stock
Salt and pepper to taste

Coat salmon with flour. Fry and set aside.
Heat oil and fry garlic & ginger.
Add black fungus, shimeiji mushrooms and wolfberries.
Add stock, oyster sauce and Chinese wine. Season with salt and pepper to taste. Cook for 3 min.
Add salmon for 2 min before serving.