“It’s quite a challenge to imagine a healthier lunch or supper than steamed salmon paired with crunchy pak choi,” says blogger Karolina Wiercigroch. “Just saying the name of the dish makes me feel so much healthier. You can use any kind of steamer, but I really like the bamboo one.”
Mix together all of the sauce ingredients.
Line the bamboo steamer basket with green leaves or parchment (as advised below), then place the salmon fillets in the basket. Splash half the sauce over the salmon, then top with the additional spring onion and slices of lime.
The salmon needs to be steamed for 8-10 minutes, but the pak choi will be done after 5-8 minutes. Either cook the salmon and pak choi in separate stacking baskets, so the pak choi can be removed first, or add the pak choi to the steamer a few minutes after the salmon has started cooking.
Discard the leaves which lined the basket and serve the steamed fish, garnish and pak choi with rice and the remaining sauce.
Notes on cooking with a bamboo steamer
Before you begin, line the bottom of the wooden bamboo steamer with cabbage, lettuce or pak choi leaves – but not the ones you’re planning to serve. This is just to stop the fish from sticking to the basket. Parchment paper also works.
The pak choi (or other vegetables you might want to cook) should go in a separate tray, which is stacked on top of the fish. That way, if you like your pak choi crunchy, you can remove it first.
The steamer should go in a pot or a wok with simmering water. Make sure that the bottom tray stays above the water line, so that the food isn’t submerged. It’s supposed to be steamed, not boiled. Also, keep an eye on the water level. It might need topping up if the pot starts to run dry.
You can enrich the flavour of the food by adding some broth, lemon juice, herbs or green tea leaves to the water. I added some dry white wine and a few drops of soy sauce.
For more of Karolina Wiercigroch’s recipes, visit: dine-dash.com.
By Karolina Wiercigroch
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