Steamedsalmoncantonesestyle Recipes

STEAMED SALMON CANTONESE STYLE

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.

CANTONESE STEAMED FISH

Steps:

• Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Julienne them thinly. Thinly slice about 15g of ginger, and julienne them. Give the cilantro a rough chop. Set the aromatics aside.
• Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved. Set aside.
• Prepare your steaming set-up, and fill with 1-2 inches of water. Bring to a boil.
• Rinse your fish fillet, and carefully lay it on an oblong heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer, and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.
• Cover and steam for 7-10 minutes depending upon the size and thickness of your fish fillet. If you have extremely small, thin fillets (half an inch), cook for 4-5 minutes. Check for doneness using a butter knife. If it falls easily through the thickest part of the fillet to the bottom of the plate, the fish is done.
• Turn off the heat, and carefully drain any liquid on the plate. Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce).
• To make the sauce, heat a wok or small saucepan to medium high heat, and add 2 tablespoons vegetable oil. Add the remaining ⅔ of the ginger, and fry for 1 minute. Add the white parts of the scallions and cook for 30 seconds.Then add rest of the scallions and cilantro. The mixture should be sizzling.
• Add the soy sauce mixture. Bring the mixture to a bubble, and cook until the scallions and cilantro are just wilted, about 30 seconds.
• Pour this mixture over the fish. If you prefer to add the raw aromatics after adding the sauce, you can do so now, and heat an additional 1 tablespoon of vegetable oil to pour over the raw aromatics. Serve immediately!