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Ginger Cilantro Steamed Salmon - The Pointy Meanderthal [entries|archive|friends|userinfo]
jenmarya

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Ginger Cilantro Steamed Salmon [Mar. 14th, 2014|09:28 pm]
jenmarya
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Why steam in paper if you can use filo dough and eat it after the juices have soaked in? Why?  
LJ doesn't let me skip lines. Bummer.    For three people: Take 3 thin-sliced scallions, a bunch of rough-chopped cilantro, matchsticked ginger, and two minced garlic cloves and divide the pile in half. You take a brick/ filo sheet, put a third of one of these piles on it, a rinsed, dried, salted and peppered salmon filet on top of that, drizzle toasted sesame oil, soy sauce, wine, and brown sugar on top of the fish and wrap it up. Do that with all three salmon filets. Steam the packages for 10 minutes (if they're 2.54cm thick). Just before done, put the other half of the herb pile in a pan with smoking hot toasted sesame oil--makes the flavors pop. Add to this minced hot chilis and a bit of brown sugar.  This was the sauce for fish and rice noodles boiled in veggie broth served with  green beans with pine nuts. Though the bed of herbs can be too strong to eat on its own,  the dough-noodle and fish are superb. This is the best meal I've eaten all year.
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Comments:
[User Picture]From: nwhyte
2014-03-14 08:45 pm (UTC)
Sounds fantastic, but how wide is your steamer?
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[User Picture]From: jenmarya
2014-03-14 09:45 pm (UTC)
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[User Picture]From: nwhyte
2014-03-15 09:48 am (UTC)
Aha! And fits nicely in the frying pan. I had always wondered if the steam from an uncovered frying pan would be sufficient to cook the food, but clearly the answer is yes.
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[User Picture]From: jenmarya
2014-03-15 12:45 pm (UTC)
A 20cm diameter saucepan works fine, too:
http://www.ikea.com/us/en/catalog/products/60101157/
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