Steamed Salmon with Black Bean Sauce

• 2 each salmon fillets, skin removed
• 1 each sweet red bell peppers
• 2 tablespoons bamboo shoots shredded
• 2 teaspoons black beans, fermented
• 12 each ginger slivered,
• 4 teaspoons scallions, spring or green onions shredded
• 2 tablespoons soy sauce, tamari
• 1 tablespoon chicken broth
• 1 pinch black pepper
• 1 dash vegetable oil
• 1 dash vegetable oil

1. Cut off tops and bottoms of peppers to leave a band about 2 inches wide; remove seeds and ribs.
2. Cut two 4-inch long rectangular pieces from each.
3. Cut into 18 inch julienne, leaving pieces grouped in a neat rectangle.
4. Place salmon on an oiled steamer tray or plate.
5. Use a cleaver or knife blade to transfer pepper rectangles to fish, completely covering each fillet.
6. Scatter bamboo shoots over the fish, then sprinkle with black beans, ginger and scallions.
7. In small bowl, stir together soy sauce, chicken stock, white pepper, vegetable oil and sesame oil.
8. Pour mixture over.
9. Steam in covered steamer (making sure that water boils steadily but does not boil away) until just cooked through and opaque, 5 to 8 minutes (timing varies according to thickness of fish).
10. Carefully transfer to serving plate, spoon sauce around and serve immediately.

salmon, sweet red bell peppers, bamboo shoots, black beans, ginger slivered, scallions, soy sauce, chicken broth, black pepper, vegetable oil, vegetable oil

Taken from recipeland.com/recipe/v/steamed-salmon-black-bean-sauce-41671 (may not work)