Instructions: 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.

Serves 4.

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