Ingredients:

1 spring onion, shredded
1 tblspn red capsicum, shredded
1 tblspn black beans
1 clove garlic, finely chopped
1 tblspn fresh ginger, slivered
salt
white pepper
1 tblspn shaohsing rice wine
1 tblspn peanut oil
2 salmon fillets
salt
freshly ground black pepper
2 tblspns peanut oil

Serves: 4

Method:

Soak the the spring onion and capsicum in iced water until ready to use.

Place the black beans in a mixing bowl, rinse in a small quantity of water, then drain. Using the back of a spoon, lightly squash the beans (avoid mashing them into a paste).

Combine with garlic, ginger, salt, pepper, rice wine and oil, mixing thoroughly and set aside.

Place the fillets on a plate, sprinkle with salt and pepper and spoon the sauce over each fillet, spreading evenly.

Insert a steaming rack in your wok (a round cake rack or similar will do). Add boiling water to just below the base of the rack. Place the plate on the rack, cover with wok lid and steam gently for 8-10 minutes.

Transfer the fillets to a serving plate. Heat 2 tablespoons of oil in a small pot until it smokes, then carefully pour the hot oil over the fillets.

Garnish and serve.

Contributor: Cam