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Steamed Salmon With Savory Black Bean Sauce


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2 dried wood ear mushrooms

4 (6-ounce) salmon fillets, skinned (about 1 inch thick)

2 teaspoons cornstarch

1/4 teaspoon salt

1/8 teaspoon ground white pepper

1/2 cup thinly sliced green onions

3 tablespoons sake (rice wine)

2 tablespoons black bean sauce

1 tablespoon minced fresh garlic

1 teaspoon sugar

2 teaspoons dark sesame oil

1 to 2 jalapeño peppers, thinly sliced

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