Friday, September 22, 2017

Cá Hồi Hấp Chanh (Steamed Salmon with Lime)

1 lb. Salmon
Green Onion
1 small knob Ginger
2 tsp. minced Garlic
2 tsp. chopped Shallots
Pinch Kosher Salt
1/2 tsp. Sugar
1 Tbsp. Fish Sauce
Black Pepper
Shallots slices
Lime Leaves

Serve with:
Dipping Fish Sauce
Rice Paper
Fresh Herbs

Rinse 1 lb. Salmon, set aside to let it air dry. In a mortar, add in 2 tsp. chopped Shallots and 2 tsp. minced Garlic. Using a pestle, pound the Shallots and Garlic. 

Make sure the Salmon is really dry, use paper towel and pat around it.  Scoop out the Shallots and Garlic from the mortar, mix in a pinch of Kosher Salt. Rub it onto the Salmon. Add some Black Pepper, cover with plastic wrap and set aside. 

Squeeze 1 Large Lime into a small bowl.  Cut 1 Thai Chili add into the Lime Juice. Add 1 Tbsp. Fish Sauce, 1/2 tsp. Sugar and mix well.

Pound on two Lemongrass sticks. Cut some Lime Leaves. Cut some white portion of Green Onions, Shallots and Ginger. 

Have all the ingredients ready.

On a large place, put some of the Lime Leaves and set the Salmon on top. Place Shallots, Lemongrass, Green Onions, Ginger and optional Lime slices around plate.  Drizzle the Lime Juice mixture over Salmon and add some more of Lime Leaves.  Steam for 10 minutes. 

Serve with Dipping Fish Sauce, Rice Paper and Fresh Herbs.  Wrap and enjoy!

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