ReceptnaptárSteamed salmon with ginger and soy
Ginger-soy steamed fish is one of the purest, most elegant dishes of Cantonese cooking: nothing masks the taste of the fish, only ginger, spring onion and a little soy sauce, with hot oil poured over at the end to release the aromas. It is ready in fifteen minutes.
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Ingredients
Method
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- Pat the salmon dry, season lightly with salt and place on a plate; top with half the ginger.
- Steam in a steamer, or on a rack in a pan over boiling water, tightly covered, for 7–9 minutes (depending on thickness), until the fish has just turned opaque.
- Meanwhile warm the soy sauce, wine and sugar in a small pan for 1 minute.
- Carefully transfer the steamed fish to a serving dish and pour away the liquid that has collected on the plate.
- Scatter the remaining ginger and the spring onions over the fish.
- Heat the oil in a small pan until smoking and pour it sizzling over the ginger and onion; then pour over the soy mixture, drizzle with sesame oil, and serve with rice and coriander.
Source: Wikibooks Cookbook – Steamed Salmon (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Don't oversteam the fish: it is done when just opaque but still juicy.
- Pouring over the hot oil (the sizzle) brings out the aroma of the ginger and spring onion.
- Choose very fresh, good-quality fish; steaming hides nothing.
- It also works with white fish (cod, sea bass).
Frequently asked questions
What if I have no steamer?
Place a rack or three balls of scrunched foil in a large pan and steam covered.
How do I know it's done?
The flesh is opaque and flakes easily with a fork.
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