Vietnamese Steamed Salmon with Garlic and Ginger

Tasty and quick fish dishes such as this salmon recipe perk up that midweek malaise of what are we going to have for dinner tonight. The ginger and garlic sauce adds a nice zip and balances the richness of the salmon.  In about 20 minutes prep and 10-15 minutes cooking time you can have an elegant, healthy meal. Take it to the next level and serve with stir-fried asparagus and shiitake mushrooms.

Steamed Salmon with Garlic and Ginger
Based on the recipe in Into the Vietnamese Kitchen by Andrea Nguyen

1 ¼ t sugar
¼ t black pepper
2 T oyster sauce
2 T soy sauce
2 ½ T vegetable oil
3 cloves garlic, minced
2-inch piece of fresh ginger, cut into fine match sticks
Green part of 3 scallions, chopped

White part of 3 scallions, slivered lengthwise
1 ¼ lb. salmon fillet
1 T chopped cilantro for garnish
Stove top steamer for cooking the fish

In a small bowl combine the sugar, black pepper, oyster sauce and soy sauce and stir to dissolve the sugar. Heat the oil in a small skillet over medium heat. Add the garlic and stir-fry until fragrant, about 20 seconds. Add the ginger and cook another minute. Pour in the sauce mixture and bring to a boil. Add the scallions, stir and remove from the heat. Set aside and let cool.

In stove top steamer (I use a bamboo steamer placed in a wok) bring the water to a boil. Place the slivered onions (save a few strips for garnish) in the bottom of the steamer basket or tray and lay the fish on top. Smear the thick sauce on top of the fish and place the steamer basket over the boiling water. Cover and steam for 8-15 minutes depending on the thickness of the fillet and desired doneness.  Garnish with the remaining slivered onions and cilantro and serve immediately.

One thought

Comments are closed.