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Chinese Recipe : Salmon in Chinese Pesto Sauce
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Ingredients:
- 1 lb. salmon fillet in 1-2 pieces (may have to cut to fit steamer)
- 1 tbsp. light soy sauce
- 1 tbsp. Oriental Sesame oil
- 3 tbsp. rice vinegar
- 2 tbsp. peanut oil
- 1 tbsp. cornstarch
- 2 tbsp. finely minced green onions
- 1 tbsp. finely minced fresh coriander (cilantro)
- 2 tbsp. finely minced fresh ginger
- 2 cloves garlic, finely minced
Sauce:
- 3 tbsp. lemon juice
- 2 tbsp. light soy sauce
- 2 tbsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. crushed Sichuan peppercorns
- 1/4 tsp. freshly ground black pepper
Directions:
- Combine half of ginger with garlic and set aside. Combine remaining sauce ingredients.
- Combine soy sauce, rice vinegar, sesame oil and reserved minced ginger. Rub fish with this marinade. Marinate at least 20 minutes. (This can be done several hours in advance.)
- Place a layer of foil in a Chinese steamer tray (a metal steamer can be also used), covering tray except for 1 inch around edges to allow steam to circulate. Rub foil with a little peanut oil. Bring water to a rapid boil in bottom of steamer. Lay salmon on foil, place over boiling water and cover. Steam until salmon turns a lighter pink, just becomes firm to touch, and flakes when prodded by a fork. A 1/2 inch thick fillet should take about 5 minutes.
- Combine cornstarch with an equal part of cold water. Place 10 inch sauté pan over medium heat. Add 1 tablespoon peanut oil. When hot, add ginger and garlic mixture. Sauté 15 seconds, then add sauce mixture. Bring to a very low boil, stir in green onions and coriander. Then stir in a little of the cornstarch mixture to lightly thicken sauce. Remove from heat.
- When salmon is cooked, remove steamer tray from boiling water. Lift out foil and slide fish off onto platter or dinner plates. Spoon sauce over fish. Serve at once. Makes a moist flavorful fish. Serves 2 as a main course or 4 as part of an Oriental dinner.
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