Ginger-Soy Steamed Salmon
INGREDIENTS
~1 pound salmon
Fine grain sea salt
Black pepper
1 tablespoon soy sauce
1 tablespoon coconut aminos
1 tablespoon unseasoned rice wine vinegar
1 teaspoon rice vinegar
1 teaspoon toasted sesame oil
1 large garlic clove, thinly sliced
Knob of ginger, peeled and sliced into matchsticks
Handful of cilantro, roughly chopped
Scallion, sliced into matchsticks
Sliced fresno chilis, gochugaru, or red chili flakes to taste
METHOD
Prepare the sauce. In a bowl, combine soy sauce, coconut aminos, mirin, rice vinegar, and sesame oil. Whisk well. Taste and adjust for seasoning.
Place your salmon fillet in a bowl that will fit in a deep pan or pot. I used a shallow bowl but suggest something smaller so that the fish is more submerged in the marinade. Season with salt and pepper to taste.
Pour the sauce over the salmon followed by the sliced garlic, ginger, half of the cilantro, half of the scallion, and sliced fresno chili.
Fill your pan/pot with ~1 inch of water. Place a steamer basket in the pan followed by the bowl with the fish. Cover with a lid on cook on medium high heat until the water boils and steam forms. Then, lower to medium and cook for 15-20 minutes or until the fish is cooked to your liking. I like to spoon the sauce over the dish a few times during the steaming process.
Top the fish with the remaining cilantro and scallion and enjoy!
