Build fire in center of egg (dome temp should be around 425 - 450°F, but this is not as important as having direct heat under your wok)

Place layer of spinach leaves (about ½ bag) in each steamer basket. On top of leaves place salmon fillets. Sprinkle ginger and scallions on top of that.

In the cold wok, pour about 2 cups of sherry and about ½ cup of teriyaki sauce. Set the steamer basket stack on the wok. Place the entire wok/steamer basket stack in the egg close to the fire. Close dome. Check fish after about 10 minutes and again at 15 minutes. Shouldn’t take more than 20 minutes to be done. Also, if the liquid is reducing too much in the wok, simply add the rest of the bottle of sherry.

Best served in large bowls, with the spinach, the fish, and pour some of the left over liquid from the wok on top of it.