John Myers
Asian Salmon Fillet from Steamer Basket
The perfect asian salmon fillet from steamer basket recipe with a picture and simple step-by-step instructions.
- 1 pole Lemongrass
- 1 Chilli pepper
- 2 cm Fresh ginger
- 1 Spring onions fresh
- 3 Stems Fresh coriander
- 3 tbsp Soy sauce dark
- 1 tbsp Honey liquid
- 1 tbsp Lemon juice
- 420 g Skinless salmon fillet
- 2 tbsp Sweet chili sauce
- For the marinade: remove the outer dried leaves from the lemongrass and cut the lemongrass into fine rings, pluck the coriander leaves from the stalks, cut the leaves into large pieces, peel the ginger and grate finely. Cut the chilli pepper (mine was soaked in olive oil a little milder) into thin rings, clean and wash the spring onion and cut into thin rolls. Mix the chilli, soy sauce, honey, ginger, coriander and half of the spring onion in a bowl.
- Carefully wash the salmon fillet, pat dry and let it steep for at least 1 hour in the Mariande. Place in a pan that is boiling (the braces on which the food should not be placed in the water are important). Cover and cook for 10-15 minutes. Sprinkle with the remaining spring onions. I also had rice and sweet chilli sauce.
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