Name: Steamed Salmon Fillets with bok choy and black vinegar sauce
Yield: Serves 8
Ingredients: ½ cup fresh ginger; 1 tablespoon Peanut (groundnut) oil; Dash of sesame oil; 30 mL (1 fl oz) rice wine; 75 mL (2½ fl oz) black vinegar; 1 cup green spring onion (shallot) tops; 1 tablespoon cornflour (cornstarch); 1 cup (250 mL/8 fl oz) Fish Stock; ¼ cup (60 g/2 oz) white granulated sugar; ¼ cup (60 mL/2 fl oz) dark soy sauce; 12 long green shallots (scallions); 9 cm (3½ in) piece fresh ginger; 4 bunches bok choy; 8 salmon fillets, approximately 155 g (5 oz) each

Preparation info

Serves
8

Difficulty
Medium

Appears in

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

About

You will need a steamer or steamer baskets large enough to hold all the fish.

Ingredients

Sauce

1 tablespoon Peanut (groundnut) oil
Dash of sesame oil
½ cup

Method

TO MAKE SAUCE, heat the peanut and sesame oils in a medium-sized saucepan over a low to medium heat. Roughly chop the ginger and spring onion tops and place them in the saucepan. Fry for about 10 minutes, stirring occasionally. Add the black vinegar, rice wine, soy sauce, sugar and fish stock. Bring to the boil, then reduce the heat and simmer for 10 minutes.

IN A SMALL BOWL</