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Salmon Steaks W/ Black Bean Sauce

Type: Fish, Vegetables
Courses: Sauces
Serves: 6 people

Recipe Ingredients

  Black Bean Sauce
3 tablespoons 45mlSalted fermented black beans
3   Garlic cloves - chopped
1 teaspoon 5mlMinced peeled ginger
2 tablespoons 30mlSoy sauce
2 tablespoons 30mlDry vermouth
1/2 teaspoon 2.5mlSugar
6   Green onions
6   Fresh peeled ginger - minced
6   Salmon steaks - (1" thick), blotted dry
2 teaspoons 10mlSalt
4 tablespoons 60mlPeanut or corn oil
  White pepper to taste
1   Fresh coriander - (leaves)

Recipe 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.

Source:
Lettuce in Your Kitchen/C. Schlesinger and J. Willoughby

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