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1
To steam in a wok, cross two chopsticks in an X, then cut a groove in the lower chopstick so that the top one fits snugly.
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2
Set the chopsticks in the wok and add water to 1 inch below the level of the chopsticks.
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3
Place lid on wok and turn heat to high.
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4
Place the salmon, skin side down, on a glass pie plate or rimmed glass plate slightly smaller than the diameter of the wok.
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5
Cover with ginger slices.
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6
Pour rice wine and fish sauce over fish.
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7
When the water is boiling, remove the lid from the wok and position the plate containing the salmon and seasonings on top of the chopsticks.
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8
Replace the lid and cook 7 to 8 minutes, or until the salmon just turns opaque and begins to flake.
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9
Two to three minutes before the salmon is done steaming, heat the peanut oil in a small skillet over high heat.
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10
When the oil is very hot, add the garlic and cook until browned.
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11
Discard the garlic, but do not turn off the heat until you use the oil; it must be very hot to sear the fish properly.
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12
When the salmon is cooked, transfer to a warm plate.
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13
Place green onion strips on top of the fish and immediately pour hot oil over the fish and onions.
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14
Garnish with cilantro sprigs and serve immediately.
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15
Serves 2 as an entree, 4 as an appetizer.
