 Ingredients:2 tablespoons soy sauce
1 teaspoon garlic, finely minced
1 teaspoon dark soy sauce
2 teaspoons oyster sauce
1 teaspoon ginger root, minced
1 tablespoon fermented black bean, coarsely chopped
3 cups water
1 pound salmon filet, 3/4-inch thick
Sauce:
1 scallion, finely chopped
1 teaspoon sugar
1 tablespoon Shaoxing or rice wine
teaspoon vegetable oil
Directions:1. Grease a heat-proof serving dish with vegetable oil. Place the salmon in the dish, taking care that it is in one layer.
2. To make the sauce, combine fermented black beans, garlic, ginger, scallion, shaoxing or sherry, soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, and vegetable oil for sauce; spoon over fish.
3. Bring water to a boil in wok and set a bamboo steamer over the water. When the steamer has preheated for a couple of minutes, place sauced fish in the bamboo basket and cover it tightly.
4. Steam fish for 4-5 minutes, more or less according to taste.
5. Uncover and serve immediately.
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