INGREDIENTS

INSTRUCTIONS

SOAK BLACK BEANS in lukewarm water for 5 minutes. Drain, rinse with
cold water; drain. Combine black beans with garlic, ginger, soy  sauce,
dry vermouth and sugar; gently mash together. Cut 3 green  onions into
2-inch-long sections and cut 3 into 2-inch-long slivers.  Put green
onion sections and half the shredded ginger on bottom of a  shallow
heatproof plate (like a glass Pyrex pie plate). Sprinkle  salmon with
salt. Place salmon steaks in a single layer on top of  green onions.
You may need to use 2 plates with a 2-tier steamer  unit. Scatter
remaining shredded ginger. Top each steak with 1/2  tablespoon of the
black-bean mixture and half the green onion slivers  equally over the
steaks.  Fill a wok or steamer with enough boiling water to come within
1 inch  of the bottom of bamboo steamer. When the water comes to a
boil, put  the fish with its plate into the bamboo steamer. Cover.
Steam over  medium-high heat for 10 minutes. When done, remove cover
away from  your face and carefully lift out the plate. In a small pan
heat the  peanut or corn oil until hot and almost smoking. Sprinkle
salmon with  white pepper and scatter the remaining fresh green onion
slivers on  top. Carefully pour the hot oil over the fish steaks. It
should  sizzle. Garnish with fresh coriander leaves. Serve hot with
steamed  rice.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 91
Calories From Fat: 83
Total Fat: 9.4g
Cholesterol: 0mg
Sodium: 954.1mg
Potassium: 31.6mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: <1g