1 - 2tablespoonsfermented black beans ( these can be found in many supermarkets or Asian stores. They are generally sold dry in packages; they are VERY saltyso use a little and add to taste. If you can't find then use Asian black bean sauce
1teaspoonfresh lime juice
½teaspoontoasted sesame seed oil
For the Fish
4salmon filetsabout 4 - 5 ounces each (about 1 inch thick) bones and skin removed
2green onionsthinly sliced
4quartsized BPA free zip-top bags
Bring a deep wide skillet filled ¾ of the way with water to a gentle simmer on your stove-top.
Mix together the soy, sherry, vinegar, fermented black beans, lime juice, and sesame seed oil.
Place one filet into each bag, divide the sauce evenly, and add the green onion slices. Press out as much air as possible and seal the bag. Gently place the bags into the simmering water and "sous vide" for 5 minutes, turn the bag using tongs, and simmer 2 - 3 minutes more (for a perfect medium rare if you like it more cooked, turn off the temperature and allow to sit to the desired doneness). Open the bag and pour the fish and sauce onto a warmed plate.