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1
SOAK BLACK BEANS in lukewarm water for 5 minutes.
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2
Drain, rinse with cold water; drain.
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3
Combine black beans with garlic, ginger, soy sauce, dry vermouth and sugar; gently mash together.
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4
Cut 3 green onions into 2-inch-long sections and cut 3 into 2-inch-long slivers.
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5
Put green onion sections and half the shredded ginger on bottom of a shallow heatproof plate (like a glass Pyrex pie plate).
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6
Sprinkle salmon with salt.
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7
Place salmon steaks in a single layer on top of green onions.
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8
You may need to use 2 plates with a 2-tier steamer unit.
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9
Scatter remaining shredded ginger.
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10
Top each steak with 1/2 tablespoon of the black-bean mixture and half the green onion slivers equally over the steaks.
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11
Fill a wok or steamer with enough boiling water to come within 1 inch of the bottom of bamboo steamer.
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12
When the water comes to a boil, put the fish with its plate into the bamboo steamer.
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13
Cover.
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14
Steam over medium-high heat for 10 minutes.
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15
When done, remove cover away from your face and carefully lift out the plate.
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16
In a small pan heat the peanut or corn oil until hot and almost smoking.
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17
Sprinkle salmon with white pepper and scatter the remaining fresh green onion slivers on top.
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18
Carefully pour the hot oil over the fish steaks.
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19
It should sizzle.
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20
Garnish with fresh coriander leaves.
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21
Serve hot with steamed rice.
