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.
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 below:

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 pepper flakes.

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