How a Chinese chef cooks Salmon (蒸三文魚)!

Por Made With Lau · 25 min

Ingredientes

Modo de preparo

1. Descale the salmon skin by scraping the scales off with a spoon inside a plastic bag, then rinse and pat dry.
2. Cut the salmon into four equal pieces.
3. Tear a scallion stalk into pieces, scatter them on a steaming plate, and set the salmon on top.
4. Lay a few thin slices of ginger on the salmon.
5. Cut the scallion whites and greens into thin strips and cut the remaining ginger into thin strips; set aside.
6. Mix the light soy sauce, dark soy sauce, oyster sauce, cooking wine, white pepper and sugar in a small bowl, then taste and adjust.
7. Sprinkle a little white pepper over the salmon and spoon the sauce over it.
8. Place a steaming rack in the wok, add water up to the rack, and bring to a boil over high heat.
9. Set the plate on the rack, cover and steam on high heat for 8 to 10 minutes until the salmon reaches at least 145°F (or flakes easily when tested with a chopstick and is not too soft).
10. Remove the plate and scatter the shredded ginger and scallions over the fish.
11. Empty and dry the rack and wok, heat the oil until smoking and very hot, then spoon it over the ginger and scallions.
12. Garnish with cilantro and pour the sauce around the sides of the plate, including over the liquid at the bottom.

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