8 seaweed slabs (1 inch thick)
4 tablespoons soy sauce
4 tablespoons brown sugar
6 medium onions, thinly sliced
1 small green pepper, thinly sliced
1 small carrot, thinly sliced
1 teaspoon fish sauce
1 teaspoon rice wine vinegar
1/2 teaspoon sesame seed (optional)
Place the seaweed slabs on a large plate and place them in a steamer over boiling water to cover. Lower heat and remove from heat. Cover and let stand 5 to 10 minutes. Drain the seaweed slabs, cool, peel and cut into thick slices.
To Make Fish Fry: Place the salmon fillets in a large steamer basket and add soy sauce, brown sugar, onions, green pepper and carrots. Add fish sauce and rice vinegar and stir until blended. Cover, and steam gently until the fish flakes easily with a fork. Serve immediately.
To Make BBQ Sauce: Pour soy sauce over oyster slices as desired.
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