This is a full-flavored steamed dish. The Chinese are masters at this technique. Instead of salmon, you can use any meaty seafood, such as sea bass or even scallops or shrimp, adjusting cooking times accordingly. Oysters in the shell are also delicious. I usually use a Chinese bamboo steamer set over a pot of boiling water. The advantage of these steamers is that you can stack several on top of each other to easily double the recipe. If you don’t have a bamboo steamer, you can jury-rig your own with any deep pot that has a tight-fitting cover and is wide enough to hold the steaming plate. Place an ovenproof ramekin on the bottom of the pot to elevate the plate above the boiling water.
In a blender, combine the soy sauce, sherry, brown sugar, vinegar, lemon juice, sesame oil, pepper, and stock and blend for a few seconds. With the motor running, slowly add
In a sauté pan, heat the remaining
Serve with the mushrooms, black beans, and juices spooned over.
© 2004 John Ash. All rights reserved.