Salmon Steaks W/ Black Bean Sauce
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China
Known as a Chinese recipe, with similar versions prepared across other nations.
Ingredients 15 ingredients
- 6 Salmon steaks (1" thick) blotted dry
- 1 ts Minced peeled ginger
- 2 tb Soy sauce
- Water
- 3 Garlic cloves; chopped
- Handful of fresh coriander (leaves)
- 3 tb Salted fermented black beans
- 6 Green onions
- 1/2 ts Sugar
- 2 ts Salt
- White pepper to taste
- Cut
- 4 tb Peanut or corn oil
- 6 sl Fresh peeled ginger (quarter-sized), shredded
- 2 tb Dry vermouth
Contains
GlutenFishPeanutsSoySulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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.
- JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
Plating
Cookware for this recipe
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Wok
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Steamer
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Chef's knife
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Cutting board
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Vegetable peeler
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Colander