Instructions: Heat the oil in a medium saucepan. Saute the onions, garlic and ginger for 3-5 minutes. Add the sherry and reduce by one-third.

Add the chopped tomatoes and simmer for 2 minutes. Add the fish sauce, black beans, and herbs. Taste for seasonings.

Sprinkle some salt and pepper on the salmon fillets to season.

Dip the rice paper rounds into a bowl of hot water. Remove from water and put them on a flat surface and wait 1 to 2 minutes until the sheets absorb the water. Move the first sheet of rice paper to the center of the work space. Put a couple cilantro leaves in the middle of the rice paper. Put a salmon fillet top-side down in the middle of the rice paper covering the cilantro leaves.

Fold up the four sides of the rice paper sheet to form a packet. Turn the packet over and store under a barely dampened towel while you do the remaining three fillets.

Heat the oil in a saute pan. Sear the top sides of the salmon packets for 2 to 3 minutes until the paper becomes translucent.

Turn the packets over and finish cooking on the stove or in a 350E F oven for 5 to 8 minutes. If you like your salmon well done, cook for 2 to 4 minutes longer.

STEAMED BABY BOK CHOY AND TAT SOI:
Blanch the vegetables in boiling water. Drain and toss with sesame oil, salt and pepper.

Assembly:
Ladle the Chinese black bean sauce onto each of 4 large dinner plates, tilting the plate so the sauce spreads out evenly. Put the salmon packet slightly off center. Add 1 head of baby bok choy and some of the tat soi or spinach.

S: 4 servings

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