Helen RandellSteamed salmon with Asian flavours
December 22nd 2010 22:49
I am still working on getting more fish into my diet and to do so I am experimenting with different types of fish – hoping to find the ones I can add flavours to which don’t taste too ‘fishy’. Salmon is a pretty safe bet and so the other night we tried a steamed salmon dish with asian flavours, from the CSIRO Total Wellbeing Diet Recipe book.
It came out pretty well, though I did feel the need to add a bit of ketcap manis to mine for some extra flavour.
To make the dish, simply take your salmon fillets, with the skin removed, and place them on a plate or bowl inside a bamboo steamer. Over two salmon fillets, add 2 sliced spring onions, and a mixture of 2 finely sliced kaffir lime leaves, ˝ clove of garlic, 1 stalk lemongrass, 1 tablespoon fish sauce and 1 teaspoon peanut oil. Over this, lay a slice of lime on to each salmon fillet. Place the lid on the steamer and put it over a pot of hot water to cook for about 10 minutes (though this will depend on the thickness of your fish). Slice up a handful of coriander leaves, 2 more spring onions, a red chilli and lime wedges and serve these on top of the salmon fillets.
We served ours with some thin rice noodles. Pretty good!
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