Whole fish steamed with green onions and ginger is typical fare at Chinese banquets, but this simplified version makes an easy meal for two.
- Portion size 2 servings
- Credits : Canadian Living Magazine: May 2005
- 2 salmon fillets (or halibut, trout or tilapia)
- pinch salt
- pinch pepper
- 1 teaspoon sherry (optional)
- 1 tablespoon vegetable oil
- 2 teaspoons minced gingerroot
- 1/2 cup sliced shiitake mushroom cap
- 2 teaspoons light soy sauce
- 1/2 sweet red pepper very thinly sliced
- 2 prosciutto (optional)
- 2 ham (optional)
- 1 green onion thinly sliced
- 3 tablespoons chicken stock
- 1/2 teaspoon cornstarch
- Coriander sprig (optional)
Place salmon fillets, skin side down, on small heatproof plate. Sprinkle with salt and pepper; drizzle with sherry (if using). Set aside.
In small skillet, heat oil over medium heat. Add ginger; cook until fragrant, about 1 minute. Add mushrooms and 1 tsp (5 mL) of the soy sauce; fry until softened, about 3 minutes. Scrape over salmon. Arrange red pepper, prosciutto (if using), and green onion over salmon.
Meanwhile, place rack or steamer in wok or shallow pan; pour in enough water to come 1 inch (2.5 cm) below rack. Cover and bring to boil; reduce heat to medium-high.
Place plate on rack; cover and steam until salmon flakes easily when tested, about 12 minutes. Remove from steamer.
Pour liquid from plate into small skillet; cover fish and keep warm. In small bowl, whisk together chicken stock, cornstarch and remaining soy sauce. Whisk into skillet; bring to boil. Cook, stirring, until slightly thickened, about 2 minutes. Pour over salmon. Garnish with coriander sprigs (if using).
Nutritional facts <b>Per serving:</b> about
- Sodium 348 mg
- Protein 27 g
- Calories 327.0
- Total fat 22 g
- Cholesterol 74 mg
- Saturated fat 3 g
- Total carbohydrate 5 g
- Iron 6.0
- Folate 24.0
- Calcium 3.0
- Vitamin A 13.0
- Vitamin C 92.0