Steamed Salmon Fillets with bok choy and black vinegar sauce

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Preparation info
  • Serves

    8

    • Difficulty

      Medium

Appears in
A Taste of Australia: The Bathers Pavilion Cookbook

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</