I’m so bad at taking pictures especially at night. Proof below. Or every single post on here. Haha. Forgive me if your eyes hurt from looking at these. For the others who are less discerning (like myself), Welcome, Welcome!!
Sorry. I was feeling particularly bad about the picture qualities of my website today. Let’s move on.
Speaking about quality (cool segway there, Jayne), salmon is the best fish! That might be the exaggeration but I’ve cooked salmon so much and in so many different dishes that it’s high up on our Favourites List when it comes to fish. If you’re as into salmon as we are, I’ve listed the few salmon recipes I’ve shared here. 🙂
I’ve made this same style of steamed fish before: Steamed Pomfret with Salted Vegetables (Chew Zhao Zheng). This is a different take, using a different fish and oh soooooo good!
“But he said, Yea rather, blessed are they that hear the word of God, and keep it.” (Luke 11:28)
- 2 Salmon Fillets, boneless
- 1 thumb-size Ginger, peeled
- 3 cloves Garlic, sliced thinly
- 3 tbsp Oil
- 1 inch Salted Fish (optional) - Sub with 1 tbsp Fish Sauce
- 2 Sour Pickled Plums, seeded (reserve 1 tbsp pickling liquid)
- 6 dried Shitake mushrooms, reconstituted (can use fresh)
- 1 tomato, cut into wedges
- ¼ cup Water
- 3 oz (60-70gms) Brown Rice Vermicelli, soaked in water until softened & drained
- pinch of ground Black Pepper
- 2-3 Spring Onions, sliced into strips & soaked in cold water
- Skin the salmon and set aside.
- Slice ½ the ginger into coins and the other ½ into thin strips.
- Heat a frying pan to MED HIGH. Fry ginger strips till golden brown & strain out. Fry garlic slices until golden & strain out. Lastly, fry salmon skin until crispy. Set aside. Reserve oil.
- In a heat-proof deep bowl, lay noodles at the bottom.
- Top with broken up salted fish slice or fish sauce, plums, shitake, ginger coins & water.
- Lay salmon fillets over.
- Arrange tomato wedges around. Pour reserved oil from frying ginger & plum pickling liquid over fish. Sprinkle on pepper.
- Bring steamer to a boil. Place bowl onto steaming rack & steam on HIGH heat for about 15 mins, or until fish is cooked through.
- If needed, add a tbsp soy sauce over for more savouriness.
- Garnish with broken fried salmon skin, fried ginger strips & garlic as well as spring onions.
- Serve hot!
** This post was added to Easy to Cook Meals blog. Please join us in Cunning Ladies’ Friday Party.