Salmon with Chili Pork

 

I didn’t use a huge fillet, so it’s hard to see the fish underneath the pork.

• 1 lb salmon filet
• 4 tblsp Chinese cooking wine
• Kosher salt
• 3/4” ginger, sliced
• 2 scallion stalks
• 1 tblsp vegetable oil
• 3 cloves garlic, sliced
• 1/2 lb pork, finely diced
• 1 tblsp soy sauce
• 1 tblsp chili paste
• white pepper to taste
• 1 red Fresno pepper, cut into thin strips

1. In a small container, pour Chinese cooking wine over the salmon. Rub well. Sprinkle with Kosher salt.
2. Roll out the parchment paper so you have a piece big enough to wrap the fish in. 
3. Put the fish on the parchment paper. Put the ginger and whole scallion stalks on the salmon, then seal up the parchment paper to enclose the fish, leaving a little room around it for air and steam to circulate. Steam the fish for 15 minutes, or until cooked through.
4. Heat a frying pan over high heat and add the vegetable oil. When it’s hot, add garlic and fry until fragrant. Add the diced pork and stir-fry until lightly browned. Add 2 tblsp Chinese cooking wine, the soy sauce, chili paste, and season with a little white pepper. Cook for 1-2 minutes, until fragrant.
5. Carefully unwrap the salmon from the parchment paper. Arrange on a serving platter and top with and fresh Fresno pepper.