What to do when the fish dies and you can't release it.
Thai Steamed Salmon
from the Fast Fish cookbook, by Hugh Carpenter and Teri Sandison
Thai Steamed Salmon
from the Fast Fish cookbook, by Hugh Carpenter and Teri Sandison
1/4 cup dry sherry, or Chinese rice wine
1/4 cup squeezed lime juice
2 Tbl. honey
2 Tbl. Thai fish sauce
2 Tbl. chopped fresh basil
2 Tbl. fresh mint
2 Tbl. minced fresh ginger
1 serrano or jalapeno chile, minced, including seeds
4 (6 oz.) salmon fillets (skinned, pin bones removed), or steaks
1/4 cup chopped roasted unsalted peanuts for garnish
Grated zest of 1 lime for garnish
In a bowl, combine the sherry, lime juice, honey, fish sauce, basil, mint, ginger and chile and mix well. (The marinade can be covered and refrigerated for up to 8 hours before using. Store the peanuts at room temperature.)
Reserve 4 tablespoons of the marinade. Place the fish in a baking dish and add the remaining marinade, turning to coat evenly. Place in the refrigerator to marinate for 10 minutes. Assemble a Chinese steamer. Bring a large saucepan or saute pan of water to a boil over high heat. Place a sheet of aluminum foil inside the steamer. Lay the fish flat side down on the foil in a single layer. Place the steamer over the boiling water and cover the steamer with its lid. Steam for 8 minutes, until the fish just begins to flake when prodded with a fork. Transfer the fish to dinner plates and drizzle 1 tablespoon of the reserved marinade over each serving. Sprinkle with the peanuts and lime zest and serve at once.