Salmon Baked with Hot Bean Paste

After a long hot summer, when the night air is crisp and ready for fall, baked salmon in sweet-sour-spicy sauce is another way to enjoy a late autumn dinner with great flavors.

Ingredients:
Two 6 oz salmon fillets
1 tbs cooking wine
1/2 tsp salt
Sauce:
3 tbs each soy sauce, cooking wine
1/2 tbs each vinegar, sugar
2 tsp cornstarch
1/4 cup water
Spice:
2 tsp hot bean paste or hot chili paste (Korean or Chinese)
1 tbs each, (minced) garlic, ginger, green onions
1/2 tsp sesame oil
Garnish:
3 green onions, cut into 2 inch lengths
Chopped cilantro

Directions:
Place fish in a baking dish. Marinate fish with wine and salt
Heat 2 tbs of oil in a wok. Then stir-fry the spice ingredients until fragrant. Add the sauce ingredients and cook until thickened.
Preheat oven to 400°. Then bake fish until cooked (about 15 minutes). Pour sauce over fish and sprinkle with green onions and cilantro. Serve.