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Title: Zesty Szechwan Salmon Categories: Seafood Yield: 6 Servings 2 ts Cornstarch 2 tb Dry sherry 1 tb Peanut oil 2 tb Fermented black beans 1 ts Minced fresh ginger 1 ts Minced garlic 2/3 c Chicken broth 1 tb Oyster sauce 2 ts Dark soy sauce 6 (4-oz) salmon steaks; 1" -thick 1/4 c Vegetable oil 1/4 c Thinly sliced green onions; -include some tops Combine cornstarch and sherry; add peanut oil, black beans, ginger, garlic, broth, oyster sauce and soy sauce. Stir until well blended (or process in blender or food processor until blended). Set aside. Prepare a bed of hot coals or preheat broiler. Adjust barbecue grill 4-5 inches above coals; position oven rack so fish will be 4-5 inches below heat source. Lightly grease grill or rack. Cook about 3 minutes, then rotate 1/4 turn and cook 2-3 minutes longer to create a crisscross pattern. Turn fish over, cook other side same way (total cooking time is 10-12 minutes). To check doneness, pierce center of salmon with a fork; if flesh is opaque and flakes readily, fish is done. Don't overcook! Place fish on warmed plates and top with a few spoonfuls of sauce, letting it run over edges. Garnish with green onions. Makes 6 servings. From the (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |