Recipe of the month: Asian steamed salmon

Ingredients for four servings

Fish

  • 4 salmon fillets, each 175 g (frozen or sushi quality)

For the marinade

  • 75 ml light, mild soy sauce
  • 25 ml coconut flower syrup
  • Thumb-sized piece of ginger, very finely chopped or grated

For the lemon sauce

  • 150 ml strong chicken
  • 50 to 75 ml of juice from ripe lemons
  • 1 lemon grass stick
  • 1 tablespoon of starch, like cornstarch
  • Maybe some salt

besides that

  • 80 g cashew nuts
  • 1 bunch of coriander

Nutritional values ​​per serving

  • Energy: 2,147 kJ / 511 kcal
  • Clear: 40 g
  • Fat: 33 g
  • Carbohydrates: 12 g
  • salt: 4 g

prepared

Recipe of the month - Asian steamed salmon

© Jule Felice Frommelt

insert the marinade. Mix soy sauce, coconut syrup and ginger. Let the prepared cooked salmon soak in it for about 1 hour, turning occasionally.

cooking sauce. Finely chop the lemon grass sticks with a sharp knife. Briefly boil the chicken, lemon juice and lemon grass in a saucepan. Add a tablespoon of starch and mix well. The starch thickens the sauce. Then strain the sauce through a sieve and season with salt. Put the pot aside.

roasted nuts. Roast the cashew nuts in the oven at 140 degrees for 5 to 6 minutes, then chop.

Recipe of the month - Asian steamed salmon

© Jule Felice Frommelt

stew fish. Fill a large pot to the height of your thumb with water. Boil briefly. Put the salmon in a steam basket – preferably in a bamboo basket with a lid. On low heat, gently cook the fish for about five to 10 minutes – the time depends on thickness. The salmon should be slightly translucent inside, ie not completely cooked. Finally, pour over the remaining marinade.

Arrange the salmon. heat the sauce. Place the fillets with the chopped nuts in the center of the plate and cover them completely with the sauce. Sprinkle with freshly picked coriander leaves. Served with basmati rice.

A tip from the test kitchen

Recipe of the month - Asian steamed salmon

© Ute Friederike Schernau

“Steamed cuirado makes salmon very juicy and it retains much of its own flavor.” Guido Ritter, scientific director of the Food Laboratory at the Münster University of Applied Sciences, developed the recipe for a test.

Tip: use the tequila effect. The sauce is high in citric acid, which the salt and chicken balance on our tongues. This creates freshness – similar to drinking tequila: If you eat salt and lemon with it, you’ll also feel the effect. When it comes to fresh salmon, look for sushi quality.

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