3 tablespoon lemon juice
3 tablespoon rice vinegar
3 tablespoon light soy sauce
2 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon crushed sichuan peppercorns
1/4 teaspoon freshly ground black popper
1 tablespoon dry sherry
1 tablespoon sesame oil
2 tablespoon minced fresh ginger root
2 tablespoon peanut oil
1 lb salmon fillet, in i or 2 pieces
1 tablespoon cornstarch
2 cloves garlic, peeled and minced
2 tablespoon minced scallions
1 tablespoon minced cilantro
In a small bowl, combine lemon juice, rice vinegar, 2 Tbs. light soy sauce, sugar, salt, Sichuan peppercorns and black pepper. Set aside. In a separate bowl, combine remaining I Tbs. soy sauce, Sherry, sesame oil and 1 Tbs. ginger. Rub fish with mixture and marinate for at least 20 minutes. (This can be done several hours in advance.)
Fill a large pan with water and bring to rapid boil. Meanwhile, place a layer of foil in a Chinese steamer tray, covering tray except for 1 inch around edges to allow steam to circulate. Rub foil with a little peanut oil. Lay salmon on foil in tray and place tray over boiling water. Cover and steam salmon until light pink, just firm to touch and flakes when tested with fork. (A 1/2-inch-thick fillet should take about 5 minutes.)
In a small bowl, combine cornstarch with 1 Tbs. cold water. Place a 10-inch saute pan over medium-high heat. Add 1 Tbs. peanut oil. When hot, add remaining ginger and garlic. Saute for 15 seconds, then add lemon juice mixture. Bring to slow boil, stir in scallions and cilantro, then stir in small amount cornstarch mixture to lightly thicken sauce. Remove from heat.
When salmon is cooked, remove steamer tray and lift fish out on foil. Slide fish onto platter or dinner plates. Spoon sauce over fish. Serve at once.
Serves 2 as a main course, 6 as part of a multi-course Asian dinner.
NOTE: Salmon is excellent served at room temperature or eaten cold while you stand in front of the refrigerator. The pesto sauce is good on any steamed, baked, broiled, or grilled firm-fleshed fish fillet.
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