Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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