Thai Steamed Salmon
Published by Stewart, Tabori & Chang
Here the salmon is marinated in cilantro, ginger, mint, lime juice, and chiles. Serve with brown basmati rice or rice noodles and steamed green beans or bok choy.
Total Timeunder 1 hour
OccasionCasual Dinner Party, Cooking for a date
Recipe Coursemain course
Dietary Considerationmain course
Equipmentfood processor, steamer
Taste and Texturehot & spicy, light, sweet
- Small bunch of cilantro, washed
- 12 mint leaves, washed
- ½ teaspoon salt
- 2 garlic cloves, crushed
- 2 green chiles, seeded and chopped
- 3 tablespoons fresh lime juice
- 1 tablespoon sugar
- 1 teaspoon peeled and chopped fresh ginger
- 1 tablespoon fish sauce (Nam Pla)
- 4½ ounce salmon fillets
1 In a food processor, blend together the cilantro leaves and stalks, mint leaves, salt, garlic, and chiles to make a rough paste. Add the lime juice, sugar, ginger, and fish sauce, and blend until fairly smooth. Spoon the sauce into a heatproof bowl and combine with the salmon, then marinate for 20 minutes.
2 Boil some water in the bottom half of a steamer. Place the bowl with the marinated salmon in the top half and steam for 6-8 minutes.
3 Serve immediately with the rice or noodles and vegetables.
Anthony Worrall Thompson