See below ingredients and instructions of the recipe
2 ea Salmon, fillets, skin -- match-stick-thin
-- removed (about 4 oz 4 ts Scallion, white only,
-- each) -- shredded
1 ea Pepper, red bell 2 tb Soy Sauce
1 ea Pepper, green bell 1 tb Chicken Stock **
2 tb Bamboo shoots, shredded 1 pn Pepper, white, ground
2 ts Black Beans, fermented 1 ds Oil, vegetable
12 ea Ginger, slivered, 1 ds Oil, sesame
** See recipe for Chicken Stock.
If fillets are thicker than 1/2 to 5/8 inch, carefully cut in
half horizontally (as you would an English muffin). Trim each into a
neat 4-inch square.
Cut off tops and bottoms of peppers to leave a band about 2
inches wide; remove seeds and ribs. Cut two 4-inch long rectangular
pieces from each. Cut into 1/8-inch julienne, leaving pieces grouped
in a neat rectangle. Place salmon on an oiled steamer tray or plate.
Use a cleaver or knife blade to transfer pepper rectangles to fish,
completely covering each fillet.
Scatter bamboo shoots over the fish, then sprinkle with black
beans, ginger and scallions. In small bowl, stir together soy sauce,
chicken stock, white pepper, vegetable oil and sesame oil. Pour
Steam in covered steamer (making sure that water boils steadily
but does not boil away) until just cooked through and opaque, 5 to 8
minutes (timing varies according to thickness of fish). Carefully
transfer to serving plate, spoon sauce around and serve immediately.
Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Simon Teng, Auntie Yuan Restaurant, New York
Co-Owner: Ed Schonfeld
Co-Owner: David Keh