Steamed Salmon with Ginger, Spring Onion and Soy
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Ingredients
- 600 g salmon fillets
- 25 g fresh ginger, cut into fine strips
- 5 spring onions
- 3 tbsp light soy sauce
- 2 tbsp groundnut oil
- 1 tbsp chinese rice wine
Nutrition (per serving)
- Calories
- 394 kcal
- Protein
- 32.2 g
- Carbohydrate
- 2.8 g
- of which sugars
- 1 g
- Fat
- 27 g
- of which saturates
- 5.7 g
- Fibre
- 0.7 g
- Salt
- 2.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Lay the salmon fillets on a heatproof plate and scatter over half the fresh root ginger strips and the chinese rice wine.
- 2
Set the plate in a steamer basket over a pan of simmering water, cover and steam for 10 minutes, until the salmon just flakes and is opaque all the way through.
- 3
Meanwhile cut the spring onions into fine shreds and scatter them with the remaining ginger over the cooked salmon, pouring away any excess liquid on the plate first.
- 4
Heat the groundnut oil in a small pan until just smoking.
- 5
Mix the light soy sauce and pour it over the salmon, then immediately pour the hot oil over the spring onion and ginger so it sizzles.
- 6
Serve straight away with steamed rice and the cooking juices spooned over.
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