1 result for "fermented black beans (douchi)"
A Cantonese dim sum kitchen collides with a Parisian bistro, and somehow the result is better than either. Fermented black beans bring a funky, oceanic depth that mirrors the salmon's own umami richness, while a ginger-spiked dashi butter melts inside the parchment packet into a broth that belongs to neither cuisine and tastes completely its own. The papillote locks in volatile aromatics that would otherwise cook off, so every bit of that weird, wonderful funk lands directly on the fish.
