| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Fish, Oriental, Sauces |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Salted fermented black beans |
| 3 |
|
Garlic cloves; chopped |
| 1 |
ts |
Minced peeled ginger |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Dry vermouth |
| 1/2 |
ts |
Sugar |
| 6 |
|
Green onions |
| 6 |
sl |
Fresh peeled ginger (quarter-sized), shredded |
| 6 |
|
Salmon steaks (1" thick) blotted dry |
| 2 |
ts |
Salt |
| 4 |
tb |
Peanut or corn oil |
|
|
White pepper to taste |
|
|
Handful of fresh coriander (leaves) |
INSTRUCTIONS
BLACK BEAN SAUCE
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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