Yield: 6 Servings
|2 tablespoons||Dry sherry|
|1 tablespoon||Peanut oil|
|2 tablespoons||Fermented black beans|
|1 teaspoon||Minced fresh ginger|
|1 teaspoon||Minced garlic|
|⅔ cup||Chicken broth|
|1 tablespoon||Oyster sauce|
|2 teaspoons||Dark soy sauce|
|6 \N||(4-oz) salmon steaks; 1\" thick|
|¼ cup||Vegetable oil|
|¼ cup||Thinly sliced green onions; include some tops|
Combine cornstarch and sherry; add peanut oil, black beans, ginger, garlic, broth, oyster sauce and soy sauce. Stir until well blended (or process in blender or food processor until blended). Set aside. Prepare a bed of hot coals or preheat broiler. Adjust barbecue grill 4-5 inches above coals; position oven rack so fish will be 4-5 inches below heat source. Lightly grease grill or rack. Cook about 3 minutes, then rotate ¼ turn and cook 2-3 minutes longer to create a crisscross pattern. Turn fish over, cook other side same way (total cooking time is 10-12 minutes). To check doneness, pierce center of salmon with a fork; if flesh is opaque and flakes readily, fish is done. Don't overcook! Place fish on warmed plates and top with a few spoonfuls of sauce, letting it run over edges. Garnish with green onions. Makes 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .