Steamed Salmon Fillets with Thai Style Dressing

Never good at eating fish with bones, so boneless fish fillet has always been one of my top choices when it comes with cooking fish. I've been buying fillets straight from the market, but perhaps I should learn how to fillet whole fish myself, so I get to keep the bones to make some fresh fish stock, it'll be great for soup noodles. But for now, let's stick to the simple route.

Steamed salmon fillets with Thai style dressing -

Ingredients?

• 8 salmon fillets (thickness around 1 to 1.5 inches)
• Some salt
• Some black pepper
• Some Chinese cooking wine

Sauce -

• 4 garlic cloves
• 1 stalk scallion
• 1 lemon
• 1 red chili
• 6 tablespoons chopped cilantro
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon grated ginger
• 1/4 teaspoon sesame oil 

How?

Wipe the salmon with cooking wine then sprinkle both sides with tiny bit of salt and regular amount of black pepper. 

Steam till nearly cooked through, mine took about 7 to 8 minutes. Once done, transfer salmon fillets to the serving plate/s.

As for the sauce, trim off scallion and red chili stems then give them a fine chop. Peel and chop the garlic cloves. Chop the cilantro. Grate the ginger. Zest whole lemon but use only half of it for the juice. Mix all these ingredients together with fish sauce, soy sauce, and sesame oil.

Taste and adjust the flavor of the sauce if needed. 

Drizzle the sauce over salmon fillets. Sprinkle some ore coarse ground black pepper before serving.

No fuss cooking recipe done! Easy prepping and absolutely easy cleaning. Not a seafood lover? This recipe works for chicken tenders too.


Other fish recipes:

• Quick stir-fry with garlic sprouts and milkfish tenders
• Cod fillets with colorful tomato basil sauce
• No ketchup needed sweet and sour snapper
• Simplified version of steamed salmon with salted black beans (豆鼓蒸魚)
• Asian dried anchovies and five-spice bean curd stir-fry