Salmon Black Bean

* Exported from MasterCook *

Steamed Salmon with Black Bean Sauce

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Seafood
MC

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each Salmon, fillets -- skin
match-stick-thin -- - removed (about 4 o
each)
shredded
1 each Pepper -- red bell
2 tablespoons Soy Sauce
1 each Pepper -- green bell
1 tablespoon Chicken Stock **
2 tablespoons Bamboo shoots -- shredded
1 pinch Pepper, white -- ground
2 teaspoons Black Beans -- fermented
1 dash Oil -- vegetable
12 each Ginger, slivered
1 dash 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 mixture over.

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

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