Steamed Salmon with Black Bean Sauce

Yields:	2 servings
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	Preparation	15 minutes
	Cooking	25 minutes
	Ready In	45 minutes

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Ingredients

2	each	salmon	fillets, skin removed
1	each	sweet bell pepper
2	tablespoons	bamboo shoots	shredded
2	teaspoons	black beans, fermented
12	each	ginger	slivered,
4	teaspoons	scallions, spring or green onions	shredded
2	tablespoons	soy sauce
1	tablespoon	chicken broth
1	pinch	black pepper
1	dash	vegetable oil
1	dash	vegetable oil

Directions

Cut off tops and bottoms of peppers to leave a band about 2 inches wide; remove seeds and ribs.

Cut two 4-inch long rectangular pieces from each.

Cut into 1/8-inch julienne, leaving pieces grouped in a neat rectangle.

Place salmon on an oiled steamer tray or plate.

Use a cleaver or knife blade to transfer pepper rectangles to fish, completely covering each fillet.

Scatter bamboo shoots over the fish, then sprinkle with black beans, ginger and scallions.

In small bowl, stir together soy sauce, chicken stock, white pepper, vegetable oil and sesame oil.

Pour mixture over.

Steam in covered steamer (making sure that water boils steadily but does not boil away) until just cooked through and opaque, 5 to 8 minutes (timing varies according to thickness of fish).

Carefully transfer to serving plate, spoon sauce around and serve immediately.