| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats, Vegetables |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 2 |
ts |
Cornstarch |
| 2 |
tb |
Dry sherry |
| 1 |
tb |
Peanut oil |
| 2 |
tb |
Fermented black beans |
| 1 |
ts |
Minced fresh ginger |
| 1 |
ts |
Minced garlic |
| 2/3 |
c |
Chicken broth |
| 1 |
tb |
Oyster sauce |
| 2 |
ts |
Dark soy sauce |
| 6 |
|
(4-oz) salmon steaks; 1" thick |
| 1/4 |
c |
Vegetable oil |
| 1/4 |
c |
Thinly sliced green onions; include some tops |
INSTRUCTIONS
Combine cornstarch and sherry; add peanut oil, black beans, ginger, garlic,
broth, oyster sauce and soy sauce. Stir until well blended (or process in
blender or food processor until blended). Set aside. Prepare a bed of hot
coals or preheat broiler. Adjust barbecue grill 4-5 inches above coals;
position oven rack so fish will be 4-5 inches below heat source. Lightly
grease grill or rack. Cook about 3 minutes, then rotate 1/4 turn and cook
2-3 minutes longer to create a crisscross pattern. Turn fish over, cook
other side same way (total cooking time is 10-12 minutes). To check
doneness, pierce center of salmon with a fork; if flesh is opaque and
flakes readily, fish is done. Don't overcook! Place fish on warmed plates
and top with a few spoonfuls of sauce, letting it run over edges. Garnish
with green onions. Makes 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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