This aromatic fish dish is low-fat, easy to prepare and full of fresh Asian flavours.
Set a rack into a wok or deep pan. Fill with 2 1/2 inches (6cm) water and bring it to a simmer. Rub the salmon fillets with the salt and sesame oil and place on a heatproof plate. Place the plate with the salmon on top of the rack, cover tightly and steam for 6 minutes.
While the salmon is steaming, heat a wok or large frying pan until it is hot, then add the oil, black beans, garlic and ginger. Stir-fry the mixture for 1 minute, then add the spring onions, soy sauces, water and simmer for 1 minutes. Add the cornflour mixture and stir the sauce until it thickens. When the salmon is cooked, pour the hot sauce over the salmon and serve at once.
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Through books and magazines of all kinds, the most well-known is those of the health publishing company. I don’t know if you have already read this one “200 extraordinary handy hints and tips for your home” or not but it really helps, especially for people who have difficulties on households.
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