Recipe of the Week

Each week we will share a recipe from our restaurant. We invite you to try these favorite dishes from A Single Pebble at home. Enjoy!

Black Bean Salmon

7 oz Salmon Fillet
1 T Black Bean and Garlic Sauce
Pinch White Pepper
1 T Shaoxing Wine


1 T Chile Oil
1 T Vegetable Oil
1 T Ginger, minced
1 T Garlic, minced
2 Handfuls Spinach
Pinch each: Salt, White Pepper, Sichuan Peppercorn
Dash Shaoxing Wine
Dash White Vinegar


2 Scallion Tops, shredded
1 T Ginger, finely shredded
2 ½ oz Vegetable Oil
Black Sesame Seeds to garnish


Smear the salmon with the black bean sauce, 1 T white pepper and 1 T of wine. Steam the filet for 6-8 minutes until cooked through.
In the wok, heat the Chile oil with 1 T vegetable oil. Add 1 T ginger and garlic and toss with the oils, add the spinach and toss, cooking quickly until just wilted. Add the pinches of salt, white pepper, and Sichuan peppercorn, and the dashes of wine and vinegar. Toss a few times, then set the spinach on a plate.
Lay the shredded ginger and garlic on top of the salmon. Heat the 2 ½ oz vegetable oil in the wok until smoking and pour over the fish. Garnish with the sesame seeds.

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