Steamed Salmon
2 min readJeng Sa Men Yu
625g salmon fillets
1teaspoon salt
4teaspoon freshly ground white pepper
1tablespoon shaoxing rice wine or dry sherry
1tablespoon peeled and finely chopped fresh root ginger
2teaspoons light soy sauce
2teaspoons dark soy sauce
3 tablespoons finely chopped spring onions
1tablespoon groundnut or vegetable oil
2 teaspoons sesame oil
Steaming,a classic Chinese method of cooking fresh fish, preserves the delicate flavours and keeps the flesh moist. The other ingredients here further enhance the noble taste of the salmon.
1. Rub the salmon fillets evenly with the salt and pepper. Place them on a heatproof plate, pour the rice wine or sherry over the fillets and evenly scatter the ginger over the top.
2. Set up a steamer or put a rack into a wok or deep saucepan. Fill the steamer with about 5 cm(2 inches) ofhot water. Bring the water to a simmer. Put the plate with the fish into the steamer or onto the rack. Cover the steamer, wok or pan tightly and gently steam over a medium heat for 8-10 minutes, depending on the thickness of the fillets. Replenish the water from time to time.
3. When the fish is cooked, remove the plate from the steamer, wok or pan. Pour the soy sauces evenly over the fish and evenly distribute the spring onions.
4. Heat a wok until it is hot, then add the oils. When the oils are very hot and start to smoke, pour over the fillets. Serve at once, with a stir-fried meat dish, rice and vegetables for an elegant meal.
