Preparation:
Cook the cornstarch (moistened with water) and butter together to make a roux.
Gradually add the clam juice and soy sauce, stirring continually.
Use salmon, or lake trout, fillets or steaks which have been wiped with a damp cloth.
Rub with a clove of garlic and a bay leaf.
Place the fish on a wire rack over a pan of water, cover the pan and steam 10-11 minutes.
Serve with sauce.
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