hong kong steamed salmon w/ risotto for mom's day

mad max beyond eggdome

first, sorry for no pics, my camera is on the fritz!![p]wife wanted salmon for mom's day dinner .. . after my recent results with the sea bass i decided to be different and steam the salmon in my bamboo steamer in the egg.. . . man, was it GOOOOOOD. . ..instead of soy sauce with sherry i went with teryaki sauce with the sherry.. . .made for a sweeter broth and taste to the fish. . . set it up just like i did for the bass . ..each of the two steamer baskets started out with a bed of spinach, then a couple of salmon filets, topped with some slivers of ginger and scallions. ... set it in a cold wok with approx. 3 parts sherry to 1 part teryaki (about a cup and half of liquid total). . . .then set the whole thing into my wok ring in the large egg at around 400 degrees dome temp. ..(THANKS SANDBAGGER FOR MY WOK RING, I LOVE THAT THING). .. let it steam for about 17 minutes (probably could have gone about 2 minutes longer, they were thick filets. . .[p]served it up with a nice risotto and spooned some of the reserved broth on top. ...dang it was some good fish.. . moist and flakey with the sweet taste from the sherry/teryaki broth .. . [p]everyone raved and said "you can do this again". .. .gonna keep trying it with other types of fish as well. .. .