Recipe: Steamed Salmon with Thai Herbs

Steamed Salmon with Thai Herbs
rec.food.recipes/askewm001/1999

Steaming is an age-old method of cooking and the fish takes on the flavors of the herbs it is steamed with. The fish is placed in dishes of the sauce and then placed in the steamer to cook. If you have a single layered steamer, repeat the process in batches because overcrowding will result in under cooked fish. This recipe also works well with red snapper and Mahi tuna.

4 fresh salmon steaks
2 shallots, finely minced
2 cloves garlic, finely minced
2 red Thai chilies, cut into small rounds
2 Tbsp Thai Kitchen Premium Fish Sauce
2 Tbsp sugar
2 Tbsp fresh lime juice
1 tsp. freshly ground black pepper
1 cup fresh basil leaves

Combine the sauce ingredients. Place the fish in 2 deep dish plates and cover with the sauce. Place a bamboo steamer over 2-3-inches water in a wok or frying pan.

Bring the water to a boil and carefully place the dishes in the steamer, being careful not to burn yourself on the steam. Steam the fish for 7-10 minutes, or until it flakes easily with a fork. Remove the dishes carefully from the steamer and transfer the fish and sauce to a serving platter.