There are many different types and sizes of steamers available today. To cook fish I prefer use an aluminum steamer simply because it is easy to clean. I use the large bamboo steamers mainly for vegetables and other dishes, and the smaller ones for dim sum and dumplings.
This steamed ginger salmon recipe has three simple ingredients, salmon, soy sauce, and ginger, which make a delicious and super healthy meal. Try this steamed salmon recipe and let me know what you think in the Chinese food forum, enjoy!
1 boneless skinless salmon filet (about ½ lb.)
1 piece fresh ginger 1 inch long and ¼ inch wide
½ tbsp soy sauce
- Make sure to use a boneless skinless piece of salmon for this recipe. If you’re salmon has the skin on, simply remove it by carefully slicing it off with a sharp knife and save it for another recipe.
- Place the salmon in a shallow bowl, making sure that this bowl fits comfortably inside your steamer basket.
- Next peel the ginger and slice it in half long ways so that you have two pieces that are 1/8 inch wide. Then keeping these two pieces stacked, slice them into thin strips.
- Next drizzle the soy sauce on top of the salmon and then top it with the ginger strips.
- Now the salmon is ready to be cooked. Bring the water to boil for your steamer. I prefer using an aluminum steamer for this, because fish odors are sometimes difficult to remove from a bamboo steamer, but you can use any type of steamer you choose.
- Once the water boils place the steamer basket with the fish in the bowl inside, cover and let it steam for 7 minutes.
- After 7 minutes turn off the heat, remove the lid, and carefully remove the bowl. I usually use tongs to remove the bowl since it will be very hot. Then you can serve the salmon right in the bowl that it was cooked in. I usually place this bowl on top of a matching plate for presentation and then serve some plain white rice and steamed vegetables on the side.