Thai-Style Steamed Salmon Fish
Simple steps to follow:
Prepare all the ingredients.
Place lemongrass on a plate.
Then place salmon fish on top of the lemongrass and on a heatproof plate that is both large enough to accommodate it and will also fit inside the pot.
Place the plate holding the fish in the steamer, cover and steam for about 8 – 10 minutes, depending on the size of your fish.
While the fish is steaming, in a saucepan, heat the chicken stock until comes to a boil about a minute. Reduce heat to low and put in the palm sugar, stir in the sugar until completely dissolved. Pour the mixture in a bowl, add in lime juice, fish sauce, garlic, bird’s eye chili and cilantro. Give it a stir until everything combine together. Set aside.
When the fish is ready, carefully remove the plate from the steamer and pour off any accumulate liquid.
Drizzle the seasoning sauce mixture over the fish and serve immediately.
Thai-Style Steamed Salmon Fish
(YIELD: Makes 2 servings)
Ingredients:
- Salmon fish – 2 fillets
- Lemongrass (remove & discard the first few outer layers, and then cut into 2 pieces) – 4-5 stalks
Seasoning sauce
- Chicken stock – 1/2 cup
- Palm sugar (finely chopped) or brown sugar – 1 1/2 tablespoons
- Lime juice – 2 tablespoons (about 4 limes)
- Fish sauce – 2 tablespoons
- Garlic (finely chopped) – 4 cloves
- Bird’s eye chili (finely chopped) – 6-7 chilies
- Cilantro (chopped) – 1/3 cup
Instructions:
1. Pour water in a pot and bring to boil over high heat. Add a stainless steel steam ring in the center of the pot and allow it to boil for about 1-2 minutes.
2. Then place lemongrass under the salmon fish on a heatproof plate that is both large enough to accommodate it and will also fit inside the pot.
3. Place the plate holding the fish in the steamer, cover and steam for about 8 – 10 minutes, depending on the size of your fish.
4. While the fish is steaming, in a saucepan, heat the chicken stock until comes to a boil about a minute. Reduce heat to low and put in the palm sugar, stir in the sugar until completely dissolved.
5. Pour the mixture in a bowl, add in lime juice, fish sauce, garlic, bird’s eye chili and cilantro. Give it a stir until everything combine together. Set aside.
6. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulate liquid. Drizzle the seasoning sauce mixture over the fish and serve immediately.
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