Yes yes I know I’ve been uploading a lot of salmon recipes lately, however, this particular recipe is great because you can use it for any kind of fish, this is more of a cooking technique blogpost as opposed to a strict recipe! Anyway I love cooking fish this way, it’s how my mum always used to steam fish for dinner, although she would always use a whole fish. Obviously, if you’re only cooking for one or two then a whole fish can be a bit much (plus a lot of people can’t handle fish bones) so after trying out this method with salmon fillets, I’ve been using it more and more often. Needless to say, steaming fish is an extremely healthy method of cooking and great way of imparting flavour!
What you need:
- 2 Salmon fillets
- 1 Thumb of ginger – thinly julienned
- 3 Shallots – thinly sliced
- 1 Red Chili – thinly sliced
- Handful of coriander leaves
- 1 tbsp oil
- 1 tsp dark soy
- 1 tsp light soy
- Cut the fillets into 3-4 pieces and arrange on a steaming tray
- Scatter the ginger and shallot over the fish (this will absorb any fishy taste and impart flavour into the fish)
- Steam the fish for 10 mins.
- Once the fish has finished steaming, take it out of the steaming tray and transfer to a serving dish.
- Heat the oil in a pan over high heat until it starts to smoke.
- Scatter the chili, coriander and both soys over the fish.
- Pour the scaldingly hot oil over the fish. This will splatter so be very careful not to get burnt.
This cooking method can work for any kind of fish and when served with steamed veggies and rice makes very healthy comfort food. Well, for me anyway! Delish!