STEAMED SALMON CANTONESE STYLE
When salmon is steamed with fresh ginger, fish sauce, and premium rice wine, it takes on a creamy texture that cannot be achieved with any other cooking method. As a final step, hot, garlic-flavored oil is poured over the salmon to sear in the juices. From the Wild Ginger Restaurant, Seattle WA. Pike Place Public Market Seafood Cookbook by Braiden Rex-Johnson.
Provided by lazyme
Categories Cantonese
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- To steam in a wok, cross two chopsticks in an X, then cut a groove in the lower chopstick so that the top one fits snugly.
- Set the chopsticks in the wok and add water to 1 inch below the level of the chopsticks.
- Place lid on wok and turn heat to high.
- Place the salmon, skin side down, on a glass pie plate or rimmed glass plate slightly smaller than the diameter of the wok.
- Cover with ginger slices.
- Pour rice wine and fish sauce over fish.
- When the water is boiling, remove the lid from the wok and position the plate containing the salmon and seasonings on top of the chopsticks.
- Replace the lid and cook 7 to 8 minutes, or until the salmon just turns opaque and begins to flake.
- Two to three minutes before the salmon is done steaming, heat the peanut oil in a small skillet over high heat.
- When the oil is very hot, add the garlic and cook until browned.
- Discard the garlic, but do not turn off the heat until you use the oil; it must be very hot to sear the fish properly.
- When the salmon is cooked, transfer to a warm plate.
- Place green onion strips on top of the fish and immediately pour hot oil over the fish and onions.
- Garnish with cilantro sprigs and serve immediately.
- Serves 2 as an entree, 4 as an appetizer.
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Jennie Lisa
[email protected]I'm so glad I found this recipe. It's a delicious and healthy way to cook salmon.
Aashish kumar
[email protected]This recipe is a great way to get your kids to eat fish. My kids love the salmon, and they always ask for seconds.
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[email protected]I love that this recipe is so versatile. I've used it to make salmon for everything from a simple dinner to a fancy party.
Weinamechainsama Tumajarbisaun
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the cleanup is a breeze.
Ch Ali Raza Arain
[email protected]I've made this recipe several times now, and it's always a winner. The salmon is always cooked perfectly, and the sauce is always flavorful.
Heather Vinzant
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a delicious and healthy dish.
David Koroma
[email protected]This recipe is so easy to follow, even for a beginner cook like me. The salmon turned out great, and I'm sure I'll be making this again soon.
Sardar Umar
[email protected]I'm not a big fan of fish, but I really enjoyed this recipe. The salmon was cooked perfectly, and the sauce was amazing.
Peter Eirhart
[email protected]I made this recipe for a dinner party, and it was a hit! Everyone loved the salmon, and they all asked for the recipe.
Meg Balika
[email protected]This was my first time trying steamed salmon, and I was very impressed. The fish was moist and flaky, and the sauce was flavorful without being overpowering.
Safri Rtx
[email protected]I've tried many steamed salmon recipes, but this one is by far the best. The ginger and scallions add a wonderful flavor to the fish.
Naila Nauman
[email protected]This steamed salmon recipe is a keeper! The fish was cooked perfectly, and the Cantonese-style sauce was delicious. I will definitely be making this again.