Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    salmon -- fillets, skin
                        removed -- (about 4 oz, - each)
   1                    pepper -- red bell
   1                    pepper -- green bell
   2      tablespoons   bamboo shoots -- shredded
   2      teaspoons     black beans -- fermented
  12                    ginger -- slivered, -
                        -- match-stick-thin
   4      teaspoons     scallion -- white only, -
                        -- shredded
   2      tablespoons   soy sauce
   1      tablespoon    chicken stock
   1      pinch         pepper -- white, ground
     1/8  teaspoon      oil -- vegetable
     1/8  teaspoon      oil -- sesame

Preparation:

If fillets are thicker than 1/2 to 5/8 inch, carefully cut in half horizontally (as you would an English muffin). Trim each into a neat 4-inch square. Cut off tops and bottoms of peppers to leave a band about 2 inches wide; remove seeds and ribs. Cut two 4-inch long rectangular pieces from each. Cut into 1/8-inch julienne, leaving pieces grouped in a neat rectangle. Place salmon on an oiled steamer tray or plate. Use a cleaver or knife blade to transfer pepper rectangles to fish, completely covering each fillet. Scatter bamboo shoots over the fish, then sprinkle with black beans, ginger and scallions. In small bowl, stir together soy sauce, chicken stock, white pepper, vegetable oil and sesame oil. Pour mixture over. Steam in covered steamer (making sure that water boils steadily but does not boil away) until just cooked through and opaque, 5 to 8 minutes (timing varies according to thickness of fish). Carefully transfer to serving plate, spoon sauce around and serve immediately.