Steamed Salmon

This classic dish is very easy to put together, and is the perfect accompaniment to rice. Any type of fish can be used, but our preference is to use the tail fillet (no bones) of a salmon. The salmon has a substantial, satisfying bite and is not as delicate as other fish. It also has a unique flavor which complements the other ingredients in the simple marinate 'soup' to give a well-balanced and flavored outcome.

To assemble, the skin of the fish is first scaled to remove the scales, given a good rinse, and placed in a shallow bowl. Alternatively, the skin can be removed completely. Next, the rest of the ingredients are layered on top, and the seasonings are added. It does not matter which order the ingredients are added. Water is then added to cover up the ingredients and the entire bowl is steamed. I prefer to have a bit more gravy, so I tend to be generous with the amount of water so it looks more like a soup. Do remember to add more light soy sauce, sesame oil, wine and salt if you do this as that the seasoning will be diluted. The dish is done when the fish is thoroughly cooked; however, I like to let it cook for a bit longer until the tomatoes are soft (when the skin breaks away) to ensure the tomato flavor has been released into the gravy. At this stage, the carrots also tend to be soft, and the mushrooms will have absorbed the flavor of the gravy.

We usually serve it with another vegetable dish, along with either an egg (such as our french bean egg) or pork/chicken dish.

Ingredients

• 1 salmon piece

• 4 dried shitake mushrooms

• 1 tomato (cut into 8 pieces)

• 1 fresh red or green chilli (sliced in half; remove seeds if you want less spice)

• 1 carrot (julienned)

• 3 cm piece of ginger (julienned)

• 2 tablespoon light soy sauce (more if you add more water)

• 1/2 teaspoon salt (more if you add more water)

• 1 tablespoon sesame oil (more if you add more water)

• 2 tablespoons shaoxing or any rice wine (more if you add more water)

• Water

Method

1. Pour hot boiling water over dried shitake mushrooms and let it soak till soft. Once soft, slice thinly and put aside.
   

2. While the mushrooms are soaking, - slice 1 tomato into 8 pieces,

- slice 1 red or green chilli into half, either leave or remove the seeds according to personal preference

- julienne 1 carrot and a 3 cm piece of ginger

3. Prepare the fish by removing the scales if leaving the skin on, or remove the skin completely. Put the fish into a bowl.

4. Cover the fish with the tomatoes, chilli, carrots and ginger.

5. Return to the well-soaked, soft mushrooms and slice thinly. Add oil to a pan and lightly fry until you can smell the aroma of the mushrooms and they have browned slightly. Scatter over the rest of the ingredients.

6. Add the seasonings (light soy sauce, salt, sesame oil and rice wine) and top with water to desired level.

7. Steam until fish is done.