Chinese Recipes | Cooking Tips | Good Eats

My husband and I like to eat steamed fish. Not only is it healthy (because of the presence of omega-3 fatty acids), it’s also easy to prepare. I have bought cod, carp, black snapper, trout and salmon for steaming before, and we like steamed salmon the most.

Farm raised salmon cost half the price of wild-caught ones. Although there are reports regarding a higher level of mercury found in farm-raised salmon, I still buy the farm-raised ones (sometimes misleadingly called “fresh” salmon), and I just eat it less frequently (moderation is the key!)

I will ask the fishmonger at the supermarket to cut the slab of salmon (about 7″ by 5″) into 3 pieces, for me to cook over 3 meals for 2 people.

Ingredients:

- Salmon
- Minced Ginger
- Salt
- White Pepper
- Green Onion* (optional)

Method:

Bring to boil, the water in your steamer.

To the salmon, sprinkle some salt and white pepper.

Use a teaspoon to apply a thin layer of minced ginger.

With a pair of kitchen scissors, cut a strip of spring onion and let the pieces fall onto the fish. It’s ok if some of the spring onion falls onto the plate.

Place the plate into the steamer and allow the fish to steam for 15 mins.

*Green onion is also called spring onion or scallion.

Tips:

To prevent the fish from sticking onto the plate upon steaming, put a few pieces of sliced ginger on the plate and place the fish onto the sliced ginger.

If the salmon fillet is too thick, make a few slits through the flesh. Not only will the salmon cook faster, you can also stuff some of the minced ginger and green onions into the slits to infuse the flavour into the fish.To check if the salmon is cooked, use a pair of chopsticks to gently “pry” open the slit and see if the colour has turned from the dark-peachy-pink to pale-pink.

For convenience, I buy the minced ginger by the bottle from Lee Kum Kee.