Zesty Szechwan Salmon
2 teaspoons of cornstarch
2 tablespoons of dry sherry
1 tablespoon of peanut oil
2 tablespoons of fermented black beans
1 teaspoon of minced fresh ginger
1 teaspoon of minced garlic
2/3 cup of chicken broth
1 tablespoon of Oyster sauce
2 teaspoons of dark soy sauce
Six 4 ounce salmon steaks, 1 inch thick
1/4 cup of vegetable oil
1/4 cup of thinly sliced green onions
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 book Hotter Than Hell , by Jane Butel,. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey. Seafood Cookbooks |
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