Steamed Salmon Steaks, Thai Style |
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Prep Time: 28 Minutes Cook Time: 0 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Entered for safe-keeping, from Sean Donnellan's Something Tastes Funny , recipe by Naidre Miller. This cookbook is for new cooks or non-cooks. I keep stainless steel folding steamer inserts on hand, one for saucepans, and one for a large skillet. One could also put a round wire rack in a large skillet, and take two 18-inch long sheets of aluminum foil and fold each twice lengthwise for reinforcement; if the two long aluminum foil strips are laid like a big X across the wire rack before placing the plate holding the salmon steaks, it will be easier to remove the plate after cooking. Preparation time includes marination time. Ingredients:
1 tablespoon vegetable oil or 1 tablespoon canola oil |
2 shallots, peeled and thinly sliced |
2 inches fresh ginger, peeled and julienned (cut 1-1/2-inchx1/8-inchx1/8-inch) |
4 garlic cloves, slivered |
1/4 cup light brown sugar |
1/4 cup thai fish sauce (nam pla) |
24 ounces salmon steaks (4 steaks) |
fresh cilantro leaves, for garnish |
Directions:
1. In a medium skillet, heat the oil until very hot but not smoking, and add the shallots, ginger, and garlic. Cook for 1 minute, until very aromatic but not browned.
2. Add the brown sugar and fish sauce and cook for 5 minutes.
3. Spread half of the sauce on a lightly oiled plate that will fit into a steamer, and place the steaks on top of the sauce. Pour the other half of the sauce on top of the steaks, and let marinate for 20 minutes.
4. Fill steamer with enough water to sit below, but not touch the steamer basket, and bring to a high simmer.
5. Place the plate in the basket, cover, and steam for approximately 10 minutes, or until the meat is opaque.
6. Carefully remove the steaks with a spatula to a serving plate, and spoon any remaining sauce over steaks.
7. Garnish with cilantro leaves. Serve with fluffy rice and a crisp green vegetable. Cold beer goes well with this.
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