1 lb. salmon fillet in 1-2 pieces (may have to cut to fit steamer)
1 tbsp. light soy sauce
1 tbsp. Oriental Sesame oil
2 tbsp. peanut oil
1 tbsp. cornstarch

SAUCE:

2 tbsp. finely minced green onions
1 tbsp. finely minced fresh coriander (cilantro)
2 tbsp. finely minced fresh ginger
2 cloves garlic, finely minced
3 tbsp. lemon juice
3 tbsp. rice vinegar
2 tbsp. light soy sauce
2 tbsp. sugar
1/2 tsp. salt
1/2 tsp. crushed Sichuan peppercorns
1/4 tsp. freshly ground black pepper

Advance Preparation: Prepare sauce. Mince onions and coriander; then set aside. Finely mince ginger. Set aside 1/2 of this to later rub on fish. Combine rest of ginger with garlic and set aside. Combine remaining sauce ingredients. Combine soy sauce, sherry, sesame oil and reserved minced ginger. Rub fish with this marinade. Marinate at least 20 minutes. (This can be done several hours in advance.)

Last Minute Cooking: Place a layer of foil in a Chinese steamer tray (a metal steamer can be also used), covering tray except for 1 inch around edges to allow steam to circulate. Rub foil with a little peanut oil. Bring water to a rapid boil in bottom of steamer. Lay salmon on foil, place over boiling water and cover. Steam until salmon turns a lighter pink, just becomes firm to touch, and flakes when prodded by a fork. A 1/2 inch thick fillet should take about 5 minutes.

Combine cornstarch with an equal part of cold water. Place 10 inch saute pan over medium heat. Add 1 tablespoon peanut oil. When hot, add ginger and garlic mixture. Saute 15 seconds, then add lemon juice mixture. Bring to a very low boil, stir in green onions and coriander. Then stir in a little of the cornstarch mixture to lightly thicken sauce. Remove from heat.

When salmon is cooked, remove steamer tray from boiling water. Lift out foil and slide fish off onto platter or dinner plates. Spoon sauce over fish. Serve at once. Makes a moist flavorful fish. Serves 2 as a main course or 4 as part of an Oriental dinner.