Steamed Salmon with Soya Sauce and Ginger Recipe
1 lb of Red fleshed is the best but other types of salmon can be used for this recipe (spring salmon, pink salmon or you can even use cod or sole).
1 piece of fresh ginger cut into thin julienne strips.
3 or 4 pieces of green onions cut into thin strips about 2 inches in length.
1/4 cup of regular Soya Sauce (you can use gluten free or less salt varieties.
Cut salmon into uniform pieces to aid in even cooking. It’s best to remove as many bones as you can so that diners don’t have to pick out the bones. It is not necessary to remove the skin of the salmon. After you have prepared the fish, use a sharp knife to make small slits in the fleshy side of the fish. Do not slice completely through the fish. Just shallow slits are needed. Place the fish in a single layer in a heat proof dish that you will use fir steaming the fish. Place the julienned ginger and sliced green onions on top of the fish. I find that pushing pieces of ginger and green onions into the slits imparts a nice flavour into the fish. Pour the soya sauce directly over the fish. It should come halfway up on the fish. The soya sauce should not completely cover your fish. Sprinkle some vegetable oil over the entire dish. Put about 1 inch of water in the bottom of a pan then place a rack or something else to raise the dish off of the bottom of the pot. Place the dish of fish onto the rack in the pot, check the water level and cover with a lid. You need enough water to allow the water to gently simmer until the fish is cooked. During cooking periodically baste the fish using the soya sauce in the dish. The size of the pieces and how much is in the dish will determine the cooking time. If you are using smaller pieces they will take about 10 minutes to cook. A full fillet may take up to 20 – 30 minutes to cook. Serve the fish with some cooked rice and you choice of vegetables for a healthy meal.