This delicious dish can be served with steamed white rice and serves four people. Utensils needed include a heat-resistant pie plate or soufflé dish of approximately 9 inches in diameter, such as a Pyrex pie dish or French white soufflé dish. You also will need a wok with a cover or a large (8 qt.) pan with wide mouth and cover. You will need a steam basket stand or any adaptations (such as a large empty tuna fish can without the top and bottom) for propping the dish up in water while being steamed in the pan or wok.
1 pound of fresh salmon fillet
2 slices of fresh ginger, cut into small thin strips
2 sprigs of scallion, cut into small diagonal pieces
1 1/2 tablespoon of fish sauce (bottles of liquid anchovy sauce are found in Asian food stores)
1 teaspoon of sesame oil
Place salmon fillet with skin side down in a 9-inch dish. The fish may be cut into two or more pieces to fit in the dish. Spread 1 1/2 tablespoon of fish sauce on top of fish. Spread the teaspoon of sesame oil on fish. Sprinkle the sliced ginger and scallion pieces over the fish. In wok/pot, place steam basket stand and 4 cups of water. Place the heat-resistant dish of fish on steaming stand and put cover on the wok/pot. Heat the wok/pot until water boils for steaming. Steam with the wok/pot covered for approximately 10 to 15 minutes, depending on thickness of fillet. It’s done when the meat “flakes” apart with a fork. Serve with steamed white rice.
Per Serving: 188 calories (33% calories from fat), 7 g total fat (1 g saturated fat), 30 g protein, 0 carbohydrates, 0 dietary fiber, 108 mg cholesterol, 594 mg sodium, 646 mg potassium