Steamed Salmon Cantonese Style
Ingredients: Garlic, Ginger, Scallions, Cilantro, Center-cut King Salmon Fillet · 25 min cook time · 450kcal · ~₩22,410
Ingredients
3cloves Garlic, 50g Ginger, 3stalks Scallions, 30g Cilantro, 300g Center-cut King Salmon Fillet, 1tsp Sugar, 2tbsp Light Soy Sauce, 1tbsp Sake, 1tbsp Water, 1whole Red Chili (Fresno or Thai bird), 3tbsp Neutral Oil
Instructions
1. Thinly slice the garlic.
2. Trim the edges off the ginger root to square it off. Use the trimmings and dark green parts of scallions to elevate the fish on the plate for steaming.
3. Thinly slice the scallions lengthwise or on a sharp bias to get long pieces. Soak them in cold water.
4. Add cilantro leaves and finer stems to the cold water with the scallions.
5. Cut the remaining ginger into thin planks, then stack and julienne them. Soak in cold water.
6. Remove pin bones from the salmon fillet by running your finger against the grain to pop them up, then pulling them out with pliers in the direction they are facing.
7. Place the salmon fillet skin-side down over the ginger and scallion trimmings on a plate. Insert a predictive thermometer into the thickest part of the salmon.
8. Steam the salmon in a bamboo steamer over boiling water in a wok until it reaches an internal temperature of 105°F (40.5°C) for a rare center.
9. While the salmon steams, prepare the sauce: combine sugar, light soy sauce, sake (or Chinese rice wine/dry sherry), and water. Stir until the sugar dissolves.
10. Thinly slice the red chili for garnish.
11. Once the salmon reaches 105°F, remove it from the steamer and transfer to a cutting board. Discard the steamed aromatics and water from the plate.
12. Drain and spin dry the soaked scallions, julienned ginger, and cilantro.
13. Reheat the wok until dry. Add a few tablespoons of neutral oil and heat until smoking hot.
14. Carefully slide a spatula between the salmon flesh and skin to remove the skin. Transfer the salmon to a serving plate.
15. Pour the prepared sauce over the salmon. Pile about half of the drained aromatic salad and chili slices on top of the salmon.
16. Pour the smoking hot oil directly over the aromatics on the salmon to bloom their flavors. Top with the remaining aromatic salad.
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