1 lb Salmon fillets or steaks

      3 t  Dry Sherry

      1 t  Grated, peeled fresh ginger

    1/4 t  Salt

      1    Garlic clove, pureed

      2 tb Thinly sliced scallions

      1 tb Fermented black beans,

           -coarsely chopped
      1 t  Sesame seed oil

           Cilantro or parsley sprigs,
           -for garnish
  Place the fish in a heat-proof dish at least 1" deep. (If you are
  using a fillet, place it skin side down.) Stir together the Sherry,
  ginger, salt and garlic in a small bowl. Pour this mixture onto the
  fish and rub generously on both sides. Let stand at least 15 minutes.
  Spread the scallions and beans evenly on top of the dish. Drizzle with
  sesame seed oil.
  Bring the water in the steamer to a vigorous boil. Place the dish on
  the steamer tray and cover. Steam about 10 minutes, checking for
  doneness after about 8 minutes. The fish will look opaque and feel
  springy to the touch. It is better to undercook slightly than to
  overcook; the heat in the fish will finish the cooking. Serve
  immediately