8 ounces filets
1 1/2 tablespoons soy sauce
1 celery salt
3 tablespoons distilled white vinegar
3/4 teaspoon dried black peppercorns
1 teaspoon vegetable oil
3/4 teaspoon dry mustard
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon vegetable oil
1 1/2 teaspoons hot pepper sauce
3 tablespoons soy sauce
1 teaspoon crushed red pepper flakes
Place filets on a medium baking sheet and toast in microwave for 5 minutes or until cooked through. Set aside to cool.
In a blender or food processor, puree filets until smooth. Set aside.
In a steamer cup, combine soy sauce, celery salt, vinegar, peppercorns, oil, celery salt, olive oil, garlic, lemon juice and bouillon cubes. Pour mixture into steamer cup and pour into the center of the steamer.
In a medium saucepan over medium-low heat, gently brown brown the soy sauce mixture. Return to the center of the steamer, add lemon juice, browning over medium heat 3 minutes. Gradually pour sauce over steamer, allowing flavors to blend. Return to low heat and cook until sauce coats, stirring constantly. Stir in red pepper flakes.
Pour steamer slowly into steamer. Cook for 5 minutes to allow flavors to blend. Sprinkle with the remaining number of tablespoons of lemon juice and 1 teaspoon vegetable oil or mayonnaise if desired. Cook for 5 minutes. Discard remaining mayonnaise and steamer sauce and mix the steamer with the remaining 2 tablespoons of lemon juice and 1 teaspoon olive oil in microwave to blend. Transfer steamer to a metal bowl to cool.