Recipe by Galley Wench
I've developed this recipe to be used with my bamboo steamer. Use your favorite oriental sauce or try my favorite bottled sauce, Iron Chef's Orange- Ginger Sauce. Or try the sauce used in Wasabi Crusted Salmon With Orange Ginger Sauce Since my steamer has two baskets, I cook the fish in the bottom basket, and veggies in the top. Serve over rice; makes for a great one pot dinner! Time indicated does not include marinading time! NOTE: Cooking Sherry or Gin can be substituted for the rice wine.
Top Review by Boomette
I used lime juice and didn't use hot pepper sauce because of my son. It was in the marinade at least 1 hour. I cooked it in the oven at 350 F. Delicious. Thanks Diana :) Made for Newest Zaar tag
- 1 1⁄2 lbs skinless salmon fillet, cut into 1 in strips
- 3 tablespoons soy sauce
- 3 tablespoons chinese rice wine
- 2 teaspoons sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon limes or 1 tablespoon lemon juice
- 1 teaspoon Chinese five spice powder
- 2 -3 dashes hot pepper sauce (to taste)
- 1 tablespoon ginger, grated (to taste)
- lemons or lime wedge
Directions See How It's Made
- Combine the marinade ingredients in a shallow nonmetalic baking dish or ziplock bag,.
- Add the salmon strips and turn gently to coat.
- Refrigerate for a minimum of 30 minutes or up to 6 hours, turning often.
- Steamed Salmon:.
- Remove salmon from marinade and place in a casserole dish that will fit inside your bamboo steamer. (I use a disposible aluminum cake pan that has been slightly modified to allow steam to filter around the sides.).
- Generously brush salmon with your favorite oriental sauce; sprinkle grated ginger on top.
- Cover with bamboo lid and place over boiling water to steam.
- Steam for 10-12 minutes; or until fish flakes with a fork.
- Serve over rice with lemon/lime wedge.