Steamed Salmon Steaks Thai Style Recipes

STEAMED SALMON STEAKS, THAI STYLE

Steps:

• 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.
• Add the brown sugar and fish sauce and cook for 5 minutes.
• 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.
• Fill steamer with enough water to sit below, but not touch the steamer basket, and bring to a high simmer.
• Place the plate in the basket, cover, and steam for approximately 10 minutes, or until the meat is opaque.
• Carefully remove the steaks with a spatula to a serving plate, and spoon any remaining sauce over steaks.
• Garnish with cilantro leaves. Serve with fluffy rice and a crisp green vegetable. Cold beer goes well with this.

STEAMED SALMON STEAK WITH CAPER BUTTER SAUCE

Steps:

• Bring water to boil in bottom of a steamer.
• Sprinkle salmon steak with salt and pepper and arrange it on a steamer rack. Place rack over the boiling water and cover closely. Steam salmon until it is cooked through, about 8 minutes.
• Meanwhile, combine shallots, wine and vinegar in a small saucepan and bring to a boil. Cook until the liquid is reduced almost by half. Add cream and stir to blend. Start stirring with a wire whisk while adding butter cubes gradually, adding more as cubes melt.
• Squeeze capers to extract excess liquid and add the capers to butter sauce
• Remove salmon from steamer and peel away the skin. Serve the salmon with the sauce over it.

STEAMED SALMON WITH GARLIC AND GINGER

Steps:

• To make the flavoring sauce, in a small bowl, combine the sugar, pepper, oyster sauce, and soy sauce and stir to dissolve the sugar. In a small skillet or saucepan, heat the oil over medium heat. Add the garlic and sauté for 15 to 20 seconds, or until fragrant. Add the ginger and cook for about 1 minute, or until aromatic and pliant. Pour in the oyster sauce mixture and bring to a boil. Add the chopped scallion, stir to combine, and remove from the heat. Set aside. (The sauce may be prepared up to 4 hours in advance. Let cool, then cover it to prevent it from drying out. Keep at room temperature until ready to use.)
• Select a heatproof plate or nonreactive cake or pie pan 1 inch smaller in diameter than your steamer tray. (Ideally, you will be able to serve the fish from whatever you choose, thus avoiding the need to transfer it to a serving plate.) Set aside a few scallion strips for garnish and scatter the rest on the plate or pan. Arrange the fish on top and pour on the flavoring sauce. Place the plate or pan in the steamer tray.
• Fill the steamer pan half full with water and bring to a rolling boil over high heat. Place the tray in the steamer, cover, and steam the fish for 8 to 10 minutes, or until a knife inserted at the thickest part easily pierces the flesh all the way to the bottom.
• When the fish is done, turn off the heat. Use pot holders or a Chinese steamer retriever (see Note, opposite) to remove the plate or pan from the steamer (you may find it easier to put the steamer tray on the counter first) and place it on a platter. Or, use 2 wide spatulas to transfer the fish to a warmed serving platter and pour the juices on top. Garnish with the reserved scallion strips and the cilantro and serve immediately.