*  Exported from  MasterCook  *
                    Steamed Salmon with Black Bean Sauce
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Chinese                          Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      each          Salmon, fillets -- skin
                         match-stick-thin -- - removed (about 4 o
    1      each          Pepper -- red bell
    2      tablespoons   Soy Sauce
    1      each          Pepper -- green bell
    1      tablespoon    Chicken Stock **
    2      tablespoons   Bamboo shoots -- shredded
    1      pinch         Pepper, white -- ground
    2      teaspoons     Black Beans -- fermented
    1      dash          Oil -- vegetable
   12      each          Ginger, slivered
    1      dash          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
  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,
  Chef:   Simon Teng, Auntie Yuan Restaurant, New York Co-Owner:   Ed
 Schonfeld Co-Owner:   David Keh
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