Steamed Salmon Cantonese Style Recipes

Steps:

• Thoroughly rinse the fish in cold water and pat dry. Put the fillets in a 9-inch shallow heatproof bowl. Drizzle the soy sauce, salt and pepper over the salmon. Sprinkle with the scallions and ginger. Cut the lemon in half crosswise. Cut half a lemon into 4 slices and put on the fish. Juice the remaining lemon and drizzle over the fish.
• Put a 1-inch-high steamer rack in a 14-inch flat-bottomed wok. Add water to a depth of 3/4 inch and bring to a boil over high heat. Carefully put the bowl on the rack, cover, and steam for 8 to 10 minutes. Test the fish for doneness by poking the thickest party with a chopstick or fork; the fish should flake. If not, steam 1 to 2 minutes or until the fish just flakes. Be sure to check the water level from time to time and replenish if necessary, with boiling water. Carefully remove the bowl from the wok. Drizzle the sesame oil over the fillets.

Steps:

• 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.
• Set the chopsticks in the wok and add water to 1 inch below the level of the chopsticks.
• Place lid on wok and turn heat to high.
• Place the salmon, skin side down, on a glass pie plate or rimmed glass plate slightly smaller than the diameter of the wok.
• Cover with ginger slices.
• Pour rice wine and fish sauce over fish.
• 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.
• Replace the lid and cook 7 to 8 minutes, or until the salmon just turns opaque and begins to flake.
• Two to three minutes before the salmon is done steaming, heat the peanut oil in a small skillet over high heat.
• When the oil is very hot, add the garlic and cook until browned.
• 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.
• When the salmon is cooked, transfer to a warm plate.
• Place green onion strips on top of the fish and immediately pour hot oil over the fish and onions.
• Garnish with cilantro sprigs and serve immediately.
• Serves 2 as an entree, 4 as an appetizer.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place salmon in a large baking dish and sprinkle with salt and pepper. Spread with garlic and ginger and pour wine and soy sauce gently over top. Cover with aluminum foil.
• Bake in the preheated oven until easily flaked with a fork, about 25 minutes.

Steps:

• Place the fish in a large bowl.
• Add the rice wine, soy sauce, chopped ginger and sesame oil, and toss lightly to coat.
• Cover with clingfilm and leave to marinade in the fridge for 10 minutes.
• Arrange the fish on a heatproof plate, with the marinade, and place in a steamer. Steam over simmering water in a covered wok for 5-8 minutes, or until the fish flakes when the skin is pressed firmly or the dorsal fin pulls out easily.
• Remove the fish from the steamer and place in a heatproof platter.
• Heat a wok over high heat, add the oil and heat until smoking.
• Sprinkle the steamed fish with the spring onion, shredded ginger and pepper, and slowly pour the hot oil over the fish.
• This will cause the skin to crisp, and cook the garnish.