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Name:Chinese Steamed Salmon w/Ginger, Garlic & Black Be Contributor:Bill Johns
Description:Diana Tracy's recipe for steamed salmon Posted:1995-09-05
Key words:salmon, Chinese Category:Main Dishes
ID:479 Updated:2006-01-14 07:14:54
Ingredients:2 lbs whole fresh salmon, gutted, scaled with the head left on (you can actually cook just about any substantial piece of salmon, but skin-on works best.)

1 tsp coarse salt
1 Tbsp minced fresh ginger
2 cloves garlic, minced (yes,I know, but do go easy)
2 Tbsp minced black beans (black bean sauce works OK)
2 green onions, minced
2 Tbsp soy sauce
2 Tbsp dry sherry
pinch sugar
1/2 tsp sesame oil
coarse salt
Preparation:Rinse the salmon and pat it dry. Make diagonal slashes 3/4 " apart from center back to belly flap both sides. Cut almost to the bone. Measure fish at its thickest point. (If using steaks or fillets, clean them well of extraneous matter and pat dry. Debone as best you can, leaving backbone and skin in place.)

Pat the salt into the meat of the fish both inside and out, top and bottom, being sure to get the seasoning into the slashes.

Arrange the fish on a heat proof serving platter that will fit inside a long fish poacher (I used aluminum foil), allowing at least an inch of clearance space around the platter. Raise the steamer rack well above the boiling water in the poacher, remembering that the lid must close securely as well. (Something like canning jar rings work well, or get a cake cooling rack and bend it to fit.)

Mix the rest of the ingredients, open each gash, and pour and push some of the flavoring inside. Pour the remaining flavoring evenly over the fish.

Fill the poacher to within 1/2" of the insert with water, cover and bring to a full boil.

When water is fully boiling, carefully position the fish on it's pan or surface on the rack over the water. Remember that steam can provide some vicious burns. Cover and return to a medium, not furious boil. Steam for 10 minutes per inch of fish thickness. Make sure that the water in the poacher does not entirely evaporate, add more boiling water if necessary. Be careful to not drip water into the platter.

The fish is done when it turns opaque at its thickest point. It should just flake with a fork.

Remove the poacher from the heat and uncover. Let the steam dissipate a moment, then lift the plate out. Notice how the juices of the fish have mingled with the flavoring ingredients to create a lovely light sauce on the plate.

Beat hungry, groaning mob off.
Notes: PACIFIC NW PALATE by Susan Bradley
subtitled: Cum At The Stove Salmon (according to Da Pope -- editor)

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