Steamed Salmon in Black Bean Sauce

2 T black bean sauce combine steam sprinkle
1 T dark sesame oil
1 T chopped fresh ginger root
½ t pepper
2 T frozen orange juice concentrate
2 T water
4 6-oz (180 g) salmon or sea bass fillets, about 1 inch thick  
2 green onions, finely chopped  
2 T finely chopped fresh cilantro or parsley
  1. Set up a steaming unit by placing crisscrossed sets of chopsticks in the bottom of a wok or by placing a small rack in the bottom of a large, deep skillet. Fill with boiling water up to the rack or chopsticks.
  2. Combine black bean sauce, sesame oil, ginger, pepper, orange juice concentrate, and water.
  3. Pat fish dry and place in a single layer in an 8″/1.5 L baking dish.
  4. Pour sauce over fish.
  5. Put fish dish on steaming apparatus. Cover tightly (use foil if wok or skillet doesn't have a tight-fitting lid).
  6. Steam fish over high heat for 10 minutes, or until just cookied.
  7. Sprinkle fish with green onions and cliantro.

Variation: if steaming isn't desired or practical, the fish can be covered with foil and baked at 425°F/220°C for 10 minutes, or just until it is cooked through.

Shamelessly stolen from In the Kitchen with Bonnie Stern.