Steaming salmon with aromatic leeks, mushrooms, and garlic brings out the natural sweetness of the fish while keeping it moist and flavorful. Pouring hot sesame and peanut oils over the cooked fish is a classic Chinese technique that lightly glazes the salmon. Click here for a printable recipe card with wine pairing, from Columbia Winery.
Serve with Triple-Sesame Jasmine Rice.
If you don’t have a bamboo steamer, set a round metal rack with legs at least 1-1/4-inches high (so it’s elevated above the water) in the wok, put the bowl of salmon on the rack, and then cover the wok with its lid.
I am now the proud new owner of Chinese bamboo stacking steamer baskets bought specially for this recipe. I had the correct weight of salmon but my fillets were really thin so I cooked the shiitake and leeks (double the amount!) in a fry pan first and it worked really well. Because the fillets were thin I had to use two baskets one on top of the other and it worked just fine! I will make this again but, next time, I will put a bit of parchment paper down in the dish since the skin stuck to the bottom of the pan. I loved the sizzle and crackle pouring the oil mixture.... it added to the experience. I served it with https://www.finecooking.com/recipe/garlicky-stir-fried-eggplant, steamed sugar snap peas, and tricolor quinoa. I will do it again - it was easy!
Really delicious and quite easy. You do have to have the ingredients, especially the leek and shiitakes, and get a steaming arrangement set up. But that it not hard either. Most interested home cooks do have soy and sesame oil already. I did exactly what the recipe said and it went like clockwork and was so good! Ill be doing this often.
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