Steamed Salmon Fillets with bok choy and black vinegar sauce

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

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

Fish course

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</