*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Seafood                          Chinese
                 Masterchefs                      New york
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       ea           Salmon, fillets, skin
                         -- removed (about 4 oz
                         -- each)
    1       ea           Pepper, red bell
    1       ea           Pepper, green bell
    2       tb           Bamboo shoots, shredded
    2       ts           Black Beans, fermented
   12       ea           Ginger, slivered,
                         -- match-stick-thin
    4       ts           Scallion, white only,
                         -- shredded
    2       tb           Soy Sauce
    1       tb           Chicken Stock **
    1       pn           Pepper, white, ground
    1       d            Oil, vegetable
    1       d            Oil, sesame
        ** See recipe for Chicken Stock.
        If fillets are thicker than 1/2 to 5/8 inch, carefully cut in
   half horizontally (as you would an English muffin).  Trim each into a
   neat 4-inch square.
        Cut off tops and bottoms of peppers to leave a band about 2
   inches wide; remove seeds and ribs.  Cut two 4-inch long rectangular
   pieces from each.  Cut into 1/8-inch julienne, leaving pieces grouped
   in a neat rectangle.  Place salmon on an oiled steamer tray or plate.
   Use a cleaver or knife blade to transfer pepper rectangles to fish,
   completely covering each fillet.
        Scatter bamboo shoots over the fish, then sprinkle with black
   beans, ginger and scallions.  In small bowl, stir together soy sauce,
   chicken stock, white pepper, vegetable oil and sesame oil.  Pour
   mixture over.
        Steam in covered steamer (making sure that water boils steadily
   but does not boil away) until just cooked through and opaque, 5 to 8
   minutes (timing varies according to thickness of fish).  Carefully
   transfer to serving plate, spoon sauce around and serve immediately.
        Source:  New York’s Master Chefs, Bon Appetit Magazine
        :  Written by Richard Sax, Photographs by Nancy McFarland
        :  The Knapp Press, Los Angeles, 1985
        Chef:   Simon Teng, Auntie Yuan Restaurant, New York
   Co-Owner:   Ed Schonfeld
   Co-Owner:   David Keh
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