Ingredients
-
3
-
1/2
-
1 1/2
-
2
-
2
-
2
-
1
-
2
-
2
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
To Steam in a Wok, Cross Two Chopsticks in an X, Then Cut a Groove in the Lower Chopstick So That the Top One Fits Snugly. |
|
2
Done
|
Set the Chopsticks in the Wok and Add Water to 1 Inch Below the Level of the Chopsticks. |
|
3
Done
|
Place Lid on Wok and Turn Heat to High. |
|
4
Done
|
Place the Salmon, Skin Side Down, on a Glass Pie Plate or Rimmed Glass Plate Slightly Smaller Than the Diameter of the Wok. |
|
5
Done
|
Cover With Ginger Slices. |
|
6
Done
|
Pour Rice Wine and Fish Sauce Over Fish. |
|
7
Done
|
When the Water Is Boiling, Remove the Lid from the Wok and Position the Plate Containing the Salmon and Seasonings on Top of the Chopsticks. |
|
8
Done
|
Replace the Lid and Cook 7 to 8 Minutes, or Until the Salmon Just Turns Opaque and Begins to Flake. |
|
9
Done
|
Two to Three Minutes Before the Salmon Is Done Steaming, Heat the Peanut Oil in a Small Skillet Over High Heat. |
|
10
Done
|
When the Oil Is Very Hot, Add the Garlic and Cook Until Browned. |
