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Steamed salmon with black bean sauce

Steamed salmon with black bean sauce
Main Ingredient: Chicken Various Fish Salmon

Preparation: Steamed

Cuisine: New York Chinese

Special food: Ethnic

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Steamed salmon with black bean sauce ingredients

  • 2 Salmon, fillets, skin removed (about 4 oz each)
  • 1 Pepper, red bell
  • 1 Pepper, green bell
  • 2 T Bamboo shoots, shredded
  • 2 t Black Beans, fermented
  • 12 Ginger, slivered match-stick-thin
  • 4 t Scallion, white only shredded
  • 2 T soy sauce
  • 1 T chicken stock
  • 1 pn Pepper, white, ground
  • 1 ds Oil, vegetable
  • 1 ds Oil, sesame

Cooking Steamed salmon with black bean sauce

1. ** see recipe for chicken stock.
2. If fillets are thicker than ½ to 5/8 inch, carefully cut in half horizontally (as you would an english muffin).
3. Trim each into a neat 4-inch square.
4. Cut off tops and bottoms of peppers to leave a band about 2 inches wide; remove seeds and ribs.
5. Cut two 4-inch long rectangular pieces from each.
6. Cut into 1/8-inch julienne, leaving pieces grouped in a neat rectangle.
7. Place salmon on an oiled steamer tray or plate.
8. Use a cleaver or knife blade to transfer pepper rectangles to fish, completely covering each fillet.
9. Scatter bamboo shoots over the fish, then sprinkle with black beans, ginger and scallions.
10. In small bowl, stir together soy sauce, chicken stock, white pepper, vegetable oil and sesame oil. Pour mixture over.
11. Steami 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).
12. Carefully transfer to serving plate, spoon sauce around and serve immediately.


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