i was tempted to call this the idiot's guide to steaming fish, but it occurred to me that it wasn't like i didn't learn it from observing my grandmother in the first place. nobody's that gifted.
the recipe is good for most fish, but i chose salmon over the others simply because it was on sale and i really do love the taste of these upstream-swimming fuckers.
Ingredients.
2, salmon fillet
1 inch, ginger
2, red chilli
1, tomato
4 tbsp, chinese (rice) cooking wine
1 tsp, salt
1 stalk, spring onion/ scallion (not included this round; i ran out)
Serves.
2
Step 1: Salt, Chop, and Splash.
my salmon fillets came nicely packed for cooking, so there's no real preparatory action needed before we start.
take a few stabs in the fillet with your knife, and salt the fillets.
chop the ginger, chilli and spring onion up, setting them all atop the fillets when you're done. slice the tomato into about 12 pieces, and line them along the side (skin up).
splash the cooking wine over, and set everything aside in the fridge for 10-15 minutes.
Step 2: Steaming.
while the fish is set aside, we can prepare the steamer. i'm using a wok and steaming rack. i boiled water with an electric kettle to save time, and then pour that into the wok over the fire.
when the water reboils in the wok, place the bowl on to the rack, and set the cover on. let it steam cook for 10 minutes.
take the lid off and see if the fish is cooked. it should flake off quite easily when it's ready.
Final Serve.
that's all for this fuss-free recipe. it can be taken as a main, or as a side with some steamed rice.
