SCFFNews-Recipe of the Month

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

1/4 cup dry sherry, sake or Chinese rice wine
1/4 cup freshly squeezed lime juice
2 Tbsp. honey
2 Tbsp. Thai fish sauce
2 Tbsp. chopped fresh basil
2 Tbsp. chopped fresh mint
2 Tbsp. minced fresh ginger
1 serrano or jalapeƱo chile, minced, including seeds
4 (6-oz.) salmon fillets, skinned, pin bones removed
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.

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