Ingredients
- 9 green onions (into)
- 6 salmon steaks
- 3 garlic (cloves)
- 2 long sections
- 2 long slivers
- 2 plates with
- 2 tier steamer uni scatter remaining ginger (shredded)
- 1/2 ginger on bottom of a shallow heatproof (shredded plate)
- 30 gr dry vermouth
- 30 ml soy sauce
- 26 gr fermented black beans (salted)
- 6 gr salt
- 5 gr ginger (minced peeled)
- 2 gr sugar
- 6 slices ginger (sliced fresh peeled)
- some handful of coriander
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.
