Steamed Hunan Salmon with Black Beans and Carrots
I submitted this recipe and won first prize in
the first JUF News and La Misada restaurant contest in Chicago, IL, April 1992. It's an
Asian style steamed salmon with crisp carrots and salty black beans.
Soak dried mushrooms in warm water for 45 minutes. Clean carefully, and
discard stems; slice thinly.
- 1 1/2 pound salmon filets or steaks
- 5 dried black mushrooms
- 1/4 tsp. sesame oil
- 3 tsp. Chinese black beans (salted but not seasoned with 5-spice powder)
- 1 T. Japanese or Chinese rice wine or kosher sherry
- 1 tsp. sesame oil
- 1 T. minced garlic
- 2 T. shredded fresh ginger
- 1/4 tsp red chili flakes
- 3 scallions, cut into 2" julienne pieces
- 4 carrots, julienned
- 2 T. canola oil
- 2 T. rice wine or kosher sherry
- 2 T. dark soy sauce
- 1 T. granulated sugar
- 1/4 tsp. red chili flakes
Rinse the salmon, and dry it carefully. Put the salmon in a sesame oil-coated dish (this dish
needs to fit into a fish steamer or pot that will be used as a steamer).
Prepare a marinade of chopped black beans, sesame oil,
wine, garlic, ginger, and red pepper flakes. Let the marinade sit
for 20 minutes. Spread this on one side of the fish.
Bring the water in the steamer to a boil, put in the plate of fish, add
mushrooms and scallions to the fish, and cover tightly.
Steam for 10 minutes. Do not overcook. Serve with hot rice garnished with the carrots
Cut the carrots into thin julienne pieces, 2" long. Heat a frying pan to
stir-fry temperature, add oil, and stir fry the carrots for 1-2 minutes. Add
wine, soy, and sugar. Continue to stir until the liquid is gone. Sprinkle with