Title: Salmon steaks w/ black bean sauce
 Categories: Fish, Oriental, Sauces
      Yield: 6 Servings
 
MMMMM----------------------BLACK BEAN SAUCE---------------------------
      3 tb Salted fermented black beans
      3    Garlic cloves; chopped
      1 ts Minced peeled ginger
      2 tb Soy sauce
      2 tb Dry vermouth
    1/2 ts Sugar
      6    Green onions
      6 sl Fresh peeled ginger
           -(quarter-sized), shredded
      6    Salmon steaks (1" thick)
           - blotted dry
      2 ts Salt
      4 tb Peanut or corn oil
           White pepper to taste
           Handful of fresh coriander
           -(leaves)
 
  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.