Cantonese-style steamed salmon with soy sauce, aromatic salad and hot oil
J. Kenji López-Alt · ♥ 2.1K likes · 88.7K views · 13 min video
No ratings yet
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- garlic
Thinly slice the garlic and put it in cold water.
- ginger root
Square off the ginger; put the trimmings and peel on the plate to elevate the fish.
- cold water
Slice the scallions thinly lengthwise (or on a sharp bias) into long pieces; soak in cold water.
- cilantro
- 1 whole center cut king salmon fillet
Cut the ginger into thin planks, stack and julienne; soak in cold water.
Rub along the salmon to raise the pin bones and pull them out in the direction they face, before cooking.
Pulling salmon pin bones
Set the salmon over the aromatics on the plate and insert the thermometer at an angle.
Steam in a bamboo steamer over boiling water in the wok until the core reaches about 105, rare in the center, about seven minutes.
- 1 tsp sugar
- 2 tbsp light soy sauce
- 1 tbsp sake
- 1 tbsp water
- 1 whole red chili
Stir the sugar, light soy sauce, sake and water until the sugar mostly dissolves.
The soy and sake sauce
Transfer the salmon to a cutting board; discard the plate aromatics, empty the wok and reheat it dry.
- neutral oil
Heat a few tablespoons of neutral oil in the wok; slide a spatula between skin and flesh to leave the skin behind and plate the salmon.
Pour the sauce over, pile on half the aromatic salad and the chilies.