Steamed Salmon Cantonese Style

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 3 cups water
• 1/2 lb salmon fillet, bones removed, rinsed, drained, patted dry, and cut into 2 (4-ounce)
• 1 1/2 inches length gingerroot, very thinly sliced
• 2 tablespoons chinese rice wine (shao hsing) or 2 tablespoons mirin (shao hsing)
• 2 tablespoons thai fish sauce (nam pla)
• 2 tablespoons peanut oil (2-3)
• 1 garlic clove
• 2 green onions, top 2 inches removed, remaining portion julienned
• 2 sprigs cilantro, for garnish

Recipe

• 1 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.
• 2 set the chopsticks in the wok and add water to 1 inch below the level of the chopsticks.
• 3 place lid on wok and turn heat to high.
• 4 place the salmon, skin side down, on a glass pie plate or rimmed glass plate slightly smaller than the diameter of the wok.
• 5 cover with ginger slices.
• 6 pour rice wine and fish sauce over fish.
• 7 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.
• 8 replace the lid and cook 7 to 8 minutes, or until the salmon just turns opaque and begins to flake.
• 9 two to three minutes before the salmon is done steaming, heat the peanut oil in a small skillet over high heat.
• 10 when the oil is very hot, add the garlic and cook until browned.
• 11 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.
• 12 when the salmon is cooked, transfer to a warm plate.
• 13 place green onion strips on top of the fish and immediately pour hot oil over the fish and onions.
• 14 garnish with cilantro sprigs and serve immediately.
• 15 serves 2 as an entree, 4 as an appetizer.