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CATEGORY CUISINE TAG YIELD
Seafood, Grains Seafood, Steamer 3 Servings

INGREDIENTS

1 lb Salmon fillets or steaks
3 t Dry Sherry
1 t Grated, peeled fresh ginger
1/4 t Salt
1 Garlic clove, pureed
2 T Thinly sliced scallions
1 T Fermented black beans
coarsely chopped
1 t Sesame seed oil
Cilantro or parsley sprigs
for garnish

INSTRUCTIONS

Place the fish in a heat-proof dish at least 1" deep. (If you are
using a fillet, place it skin side down.) Stir together the Sherry,
ginger, salt and garlic in a small bowl. Pour this mixture onto the
fish and rub generously on both sides. Let stand at least 15 minutes.
Spread the scallions and beans evenly on top of the dish. Drizzle with
sesame seed oil.  Bring the water in the steamer to a vigorous boil.
Place the dish on  the steamer tray and cover. Steam about 10 minutes,
checking for  doneness after about 8 minutes. The fish will look opaque
and feel  springy to the touch. It is better to undercook slightly than
to  overcook; the heat in the fish will finish the cooking. Serve
immediately  From Tuscon area newspapers, 1994, 3rd quarter, courtest
Mike  Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 11
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 195.9mg
Potassium: 30.8mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: <1g


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