Zesty szechwan salmon

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, .

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