Salmon Steaks W/ Black Bean Sauce

Ingredients

some handful of coriander
26 gr fermented black beans
3 garlic
5 gr ginger
30 ml soy sauce
30 gr dry vermouth
2 gr sugar
9 green onions
6 slices ginger
6 salmon steaks
6 gr salt
2 long sections
2 long slivers
1/2 ginger on bottom of a shallow heatproof
2 plates with
2 tier steamer uni scatter remaining ginger

Instructions

each steak with half 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 3 cm 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.