Serves three to four

1-2 lb salmon filet (skin on)
1 bunch of fresh cilantro
1 bunch green onions
1 large fresh ginger root
1/4 cup corn oil
1 small bottle of good quality soya sauce
1 tbsp Chinese cooking wine (optional)
1 tbsp white vinegar (optional)
salt and pepper to taste

Procedure

Dry salmon filet with a paper towel. Place (skin side underneath) in a baking dish or on aluminum foil. Steam salmon on high heat for about 8-10 minutes.

While your salmon is steaming prepare the cilantro by removing the stems. Peel the ginger and slice into long thin pieces. Also, slice the green onions into long thin pieces. The result will be like a shred.

Heat corn oil in a saucepan. The oil should be very hot almost to the smoke point. You do not want it to smoke, but just under, there may be whispers of smoke. The smoke point for unrefined corn oil is under 320F/ refined corn oil is under 450F.

Remove your steamed salmon and place on a platter. Top with the cilantro, ginger and onions. Very carefully using a deep spoon or ladle, pour the hot corn oil over the cilantro, ginger and onions. The oil will be hot enough that it will crackle or singe the vegetables. Sprinkle with salt and pepper, add a generous amount of soya sauce over the whole dish. Optional: you can also add chinese cooking wine over the fish or vinegar around the outside of the salmon. Garnish plate with lemons or oranges.