Steamed Asian Salmon
- Step 1
Place the ginger, lime zest & juice, lemongrass, turmeric and sesame oil in the work bowl of a food processor and process until a smooth paste is formed. (Alternatively, use a mortar and pestle).
- Step 2
Half fill a wok with water and bring to the boil. Place a large bamboo steamer over the boiling liquid.
- Step 3
Spread the paste over each Tassal salmon portion and place onto a square of baking paper.
- Step 4
Place salmon portions into the bamboo steamer basket, cover with the lid and steam over a medium heat for 8 minutes or until salmon is cooked the way you like it.
- Step 5
Serve salmon on squares of Nori or black seaweed with stir fried Asian greens and drizzle with the combined sweet chilli sauce, soy sauce, fish sauce and sesame oil.
- 460g Tassal Fresh Tassie Salmon, skin-off
- 5cm piece fresh ginger, peeled & grated finely
- 1 lime, zested and juiced
- 10cm piece lemongrass, finely chopped
- ¼ tsp turmeric ground
- ½ tsp sesame oil
- ½ cup sweet chilli sauce
- ¼ cup soy sauce
- 2 tsp fish sauce
- 1 tsp sesame oil
- Asian greens stir fried, to serve
- Nori or black seaweed, to serve