Steamed Salmon with Garlic and Ginger

Name: Steamed Salmon with Garlic and Ginger
Yield: serves 4 to 6 with 2 or 3 other dishes
Ingredients: 1 1/4 teaspoons sugar; 1/4 teaspoon black pepper; 2 tablespoons oyster sauce; 2 tablespoons light (regular) soy sauce; 2 1/2 tablespoons canola or other neutral oil; 3 cloves garlic, finely chopped; Chubby 2-inch piece fresh ginger, peeled and finely shredded (see page 51); 3 scallions, green part only, chopped; 1 scallion, white part only, cut lengthwise into thin strips; 1 1/4 pounds salmon fillet, halved crosswise into 2 equal pieces, or 2 salmon steaks, 10 to 12 ounces each; 4 to 6 sprigs cilantro

December 14, 2011

This steamed fish recipe, given to our family by our Chinese Vietnamese friend Uncle Su, is special. During cooking, the bold seasonings mix with the sweet fish juices to create a wonderful sauce for flavoring the flesh and a bowl of hot rice. Fresh salmon steaks or fillets are a fine substitute for the heads, which my parents prefer. You can also try the sauce atop other moderately flavored fish that have some richness to their flesh, such as sablefish. Avoid lean, dense fish, such as halibut or swordfish, which dry out and toughen when steamed.

Recipe notes

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