Ingredients
- 10 saute over high hea (pan)
- 5 tbs
- 2 scallions (minced)
- 2 garlic (cloves)
- 1 around edges to allow steam to circulate
- 1 cilantro (minced)
- 1/2 fillet should take about (thick)
- 1/4 black popper (freshly ground)
- 290 gr salmon fillet
- 45 ml lemon juice
- 45 ml soy sauce (light)
- 30 ml peanut oil
- 26 gr sugar
- 45 ml rice vinegar
- 16 ml dry sherry
- 16 ml sesame oil
- 12 gr ginger root (minced fresh)
- 8 gr cornstarch
- 1 gr sichuan peppercorns (crushed)
- 1 gr salt
hot, add remaining ginger and garlic. Saute for 15 seconds, then add lemon juice mixture. Bring to slow boil, stir in scallions and cilantro, then stir in small amount cornstarch mixture to lightly thicken sauce. Remove from heat. When salmon is cooked, remove steamer tray and lift fish out on foil. Slide fish onto platter or dinner plates. Spoon sauce over fish. Serve at once. Serves 2 as a main course, 6 as part of a multi-course Asian dinner. NOTE: Salmon is excellent served at room temperature or eaten cold while you stand in front of the refrigerator. The pesto sauce is good on any steamed, baked, broiled, or grilled firm-fleshed fish fillet. From the Hayward Daily Review, 0. 487012987012.99.