Makes 2 servings

Steamed salmon:

- About 1½ inches fresh gingerroot

- 8 ounces fresh salmon fillet

- 2 tablespoons rice wine

- 2 tablespoons Thai fish sauce

Hot garlic oil:

- 2 tablespoons peanut oil

- 1 clove garlic, peeled

- Julienne strips of green onion

- Cilantro sprigs

1. To prepare salmon: Peel and cut ginger into paper-thin slices. Put salmon into a glass pie pan or other heat-proof, round dish. Cover with ginger slices. Drizzle rice wine and fish sauce over the top.

2. Form two wooden chopsticks into an "X" by cutting a groove midpoint on one of them so the other doesn't slide off. Place chopsticks inside a wok and add water to a level just below chopsticks. (A clean tuna can with top and bottom removed can also be used.) Cover and bring water to a boil. Place dish with salmon on top of sticks, cover and steam about 7 to 10 minutes or until a toothpick can be inserted into the salmon easily and fish is cooked through.

3. To prepare garlic oil: While salmon is cooking, heat oil in a small skillet. Cut the tip off of the garlic and put the tip into the oil. When it begins to sizzle, remove and add garlic clove. Cook until browned, then discard garlic. Remove from heat. Just before the salmon has finished cooking, reheat the oil until very hot.

4. Transfer salmon with a spatula to a platter. Garnish with green onion and drizzle hot oil over the top — it should sizzle when it hits the salmon. Garnish with cilantro sprigs and serve immediately.

Data per serving:

Calories 377

Protein 24.84g

Fat 25.86g

Carbohydrates 6.17g

Sodium 1858mg

Saturated fat 4.76g

Monounsaturated fat 10.63g

Polyunsaturated fat 8.79g

Cholesterol 66.87mg

From Chef Jim Han Lock