Steamed Salmon in Ginger Broth

Name: Steamed Salmon in Ginger Broth
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 3 bok choy leaves, thinly sliced crosswise; Four 5-ounce salmon fillets; One 2-inch piece fresh, young ginger, peeled and thinly sliced; 1 teaspoon nam pla (Thai fish sauce); 1 teaspoon sesame oil; ¼ cup Ginger Syrup; ½ cup light soy sauce; ¼ red bell pepper, cut into 2-inch lengths and thinly sliced lengthwise; ½ teaspoon fleur de sel; 1 tablespoon extra virgin olive oil; 5 scallions, white parts only, cut into 2-inch lengths and thinly sliced lengthwise; 1 fresh green Thai chile, minced; ¾ cup Shaoxing wine; 3 tablespoons sliced fresh Thai basil leaves

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

This method of steaming is almost like poaching. The salmon absorbs all the aromatic flavors from the broth and fresh vegetables. This is easy enough to do on a weeknight and impressive enough for a dinner party. It’s wonderful over steamed white rice.

Ingredients

¾ cup Shaoxing wine
½ cup light soy sauce
¼ cup

Asia
Dinner
Fish course
Pescatarian

Method

Stir together the wine, soy sauce, syrup, sesame oil, nam pla, and chile. Set aside ½ cup of the mixture.
Put the remaining mixture in a large shallow dish and add the salmon. Turn to coat well and set aside for 10 minutes.
Meanwhile, prepare a large steamer.