Clear-Steamed Salmon with Ginger-Black Bean Vinaigrette
From Barbara Tropp, China Moon Cookbook
- 1.5-2 lbs. salmon fillets, cut into 6- to 8-oz. portions, or 4
salmon steaks, skin on, bones removed
- 3/4 c. Chinese rice wine or sherry
- 3/4 c. dry white wine
- 1/4 c. soy sauce
- 1 tbs. hot chili oil
- 1.5 tbs. Chinese black beans, not rinsed, coarsely chopped
- 2 tbs. cilantro, chopped
- 2 tbs. Ma-La oil, Five-Flavor Oil, or Japanese sesame oil
- 3 quarter-size coins ginger, smashed
- 1 large clove garlic, smashed
- 1/2 tsp. sugar
- 1 bunch fresh spinach, stems removed
- 1 tsp. Japanese sesame oil
- 1 small red onion, sliced paper-thin
- Ginger-Black Bean Vinaigrette:
- 2 serrano chilis, tipped, halved, seeds removed
- 1.5 tsp. garlic, minced
- 1 tbs. ginger, minced
- 1/2 c. pickled ginger
- 1.5 tsp. "goop" from China Moon Hot Chili Oil
- 2 tbs. Chinese black beans, minced
- 2/3 c. cilantro, packed
- 3 tbs. juice from pickled ginger
- 2 tbs. white vinegar
- 2.5 tsp. sugar
- 3/4 tsp. fine sea salt
- 3/4 c. corn or peanut oil
- red bell pepper, diced, for garnish
- Combine marinade ingredients. Let stand 5-10 minutes to infuse.
Marinade fish 20 minutes. Drain fish, allowing bits of black beans
and cilantro to cling to each piece. Reserve 1/4 c. marinade.
- Blanch spinach in boiling water for 5 seconds to wilt. Drain and
plunge in ice water to chill.
- Combine vinaigrette ingredients in food processor.
- Heat a large pot of water to boil. Arrange steamer: use heatproof
plate or pan, slightly smaller than steamer, preferably 1-inch
deep. Brush bottom and sides of pan with sesame oil. Spread
spinach over bottom. Layer red onions on top of spinach.
Place fish on top. Drizzle fish with a bit of reserved marinade.
Place steamer over boiling water. Steam fish until medium-rare,
about 10-12 minutes for 1-inch thick filet.
- Transfer vegetable bed and fish to serving platter. Drizzle
with steaming juices, then top with vinaigrette. Garnish with
diced red bell pepper.
- Like many China Moon Cookbook recipes, this recipe is based
on sub-assemblies, which I've never managed to plan ahead for.
I substitute Chef Chow's Szechuan Hot Bean Paste for China Moon
Hot Chili Oil: since it is mostly beans it qualifies as "goop";
for oil, I just skim a little off the top. It's very hot, so I
cut back on the quantities. One of these days I'll get around
to trying the sub-recipes: the infused oils and vinegars seem
like small improvements, but I can see value in making my own
pickled ginger (more juice). Nonetheless, store-bought pickled
ginger works very well.
- I use a standard Chinese bamboo steamer, two tiers, and 9-inch
round cake pans. It's a little snug, but works. I've steamed as
much as 3.25 lbs. of salmon in this apparatus.
- I've moved the black beans from a garnish (in the recipe) to the
vinaigrette. This was partly to resolve my own mental confusion:
why does the "Ginger-Black Bean Vinaigrette" recipe not call for
Keywords: Chinese, Fish, Salmon.