Steaming seafood has to be one of the go-to methods when it comes to cooking in my family. Simple, fast and delicious. My parents like a more savory taste when it comes to fish. However, for me, I like to take it to another level. Adding lemons into the mixture to make it a little sweet and slightly acidic. I also add garlic because my family is addicted to garlic. You can also add ginger and scallions for a more fragrant and lighter tasting dish
1 pound salmon fillet
4-6 cloves garlic, minced
1 lemon, sliced and juiced
1 tablespoon sesame oil
1 teaspoon salt
1 teaspoon white pepper
- Rinse the fish in cold water and pat dry. Put the fillets in a shallow heatproof bowl.
- Drizzle the soy sauce, salt and pepper over the salmon. S. Cut the lemon in half crosswise. Cut half a lemon into 4 slices and put on the fish. Juice the remaining lemon and drizzle over the fish.
- Put a 1-inch-high steamer rack in a flat-bottomed wok that fits well with the bowl. Add water to a depth of 3/4 inch and bring to a boil over high heat. Carefully put the bowl on the rack, cover, and steam for 8 to 10 minutes. Test the fish if it’s done by poking the thickest party with a chopstick or fork; the fish should flake. If not, steam 1 to 2 minutes or until the fish just flakes. Be sure to check the water level from time to time and replenish if necessary, with boiling water. Carefully remove the bowl from the wok.
- Drizzle the sesame oil over the fillets.