Black Bean Salmon

My father-in-law makes this quite often. It's like candy. The following recipe is for two servings.

You need:

• 1/2 lb salmon
• 1 egg, beaten
• 1/4 c flour
• 1/2 c breadcrumbs
• vegetable oil for frying
• 1/2 onion (or 3 spring onions, cut into 1-inch pieces)
  
• 1 clove of garlic
• 2 tbsp Chinese black bean sauce
• 1 tbsp sugar
• 1/4 c water
• 1 tbsp cornstarch mixed with 1 tbsp water
  

Do these things:

1. Skin the salmon, if necessary.
   
   
2. Rinse the salmon in cold water and pat it dry with paper towels.
   
   
3. Cut the salmon into pieces -- I usually cut it into 1" x 2" pieces, but it depends on the size and shape of the fillet you're working with.
   
   
4. Dredge the salmon in the flour, then dip into the egg, then coat in breadcrumbs. Lay the breaded salmon out on a plate or cookie sheet.
   
   Note: I often double-bread the salmon. To do this, leave the salmon to dry for a few minutes after you bread it, and then dip again in the egg and breadcrumbs. This ensures a nice, thick coating that is a little hardier and therefore better for this recipe.
   
   
5. Heat the oil in a frying pan on medium-high heat. Fry the salmon until the breading is golden brown. This takes about 3 minutes per side. Fry the salmon in batches if necessary.
   
   Note: You can also cook the breaded salmon in a hot oven as a lower-fat alternative, but the breading is more likely to fall apart or fall off.
   
   
6. Remove the salmon and drain on paper towels.
   
   
7. Chop the onion using a French cut (i.e. strips, not rings).
   
   
8. Mince the garlic.
   
   
9. Heat a tablespoon of oil in a wok on high heat.
   
   
10. Add the onion and stir-fry until softened, about 1 minute.
    
    
11. Add the garlic, sugar, and black bean sauce and stir-fry for 1 minute.
    
    
12. Add the water and cornstarch slurry. Stir-fry until heated and thickened, about 2 minutes.
    
    
13. Add the salmon pieces, and toss gently to coat. Some of the pieces may break; don't worry about that.
    
    
14. Gently pour the salmon and sauce onto a serving platter. Serve with steamed rice.