Steamed salmon with ginger Chinese style

Ingredients for 2 servings:

• 2 salmon fillets, frozen
• 30 g ginger root
• 1 shallot(s)
• 1 tbsp rice wine
• 1 tbsp soy sauce, light
• 1 tbsp fish sauce
• 1 tbsp sesame oil
• 1 liter of water for soaking

Instructions

Working time approx. 10 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 1 hour 2 minutes

for the steamer

Cut the ginger and shallot into thin sticks. Place them in a bowl with about 1 liter of cold water and lightly crush the ginger and shallots with your hand. Add the thawed salmon to the water and let it soak for at least 45 minutes. The salmon should be completely covered with water. In the meantime, mix the sauce made from rice wine, soy sauce, fish sauce, and sesame oil. Remove the salmon from the water and place it on a plate. Remove the ginger and shallots from the water using a small sieve and let them drain briefly. Spread the ginger, shallots, and sauce evenly over the salmon. Prepare the steamer. Depending on the size of the pot, add enough water to cover the bottom but prevent the food from touching the water. Bring the water to a boil. Place the plate with the salmon in the steamer and steam at medium-high heat for about 7 minutes. To serve, carefully remove the ginger and shallots from the salmon. Approx. 250 calories per serving. This recipe is also available on my video channel here: https://youtu.be/brc5hQ6_lWE