---------------------BLACK BEAN SAUCE---------------------
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)
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.
