Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Cornstarch |
| 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, .