---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SALMON STEAKS W/ BLACK BEAN SAUCE
  Categories: Fish, Oriental, Sauces
       Yield: 6 servings
  
 ---------------------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.
  
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