Beer Steamed Salmon with Soy - Lemongrass Sauce
Author: Nicole Routhier
Recipe Type: entree
Prep Time:
Cook Time:
Total Time:
Serves: 6
Ingredients
- Steaming Liquid:
- 4 cups blond beer
- 1 stalk lemongrass, lightly crushed and cut into 4-inch sections
- Salmon and Vegetables:
- 6 (4-6 oz.) salmon fillets, skin removed
- 3 scallions, trimmed, cut into 2-inch long pieces and julienned
- 3 oz. fresh ginger, peeled and julienned
- 1 red bell pepper, seeded, julienned
- 18 (3-inch) asparagus tips, each halved lengthwise
- kosher salt
- freshly ground black pepper
- Soy-Lemongrass Sauce:
- ⅓ cup soy sauce
- 3 Tblsp water
- ¾ cup vegetable oil
- 2 stalks lemongrass, outer leaves and tough green tops removed, root end trimmed, stalk sliced, then finely chopped
- 3 scallions, trimmed, cut into 2-inch long pieces and julienned
- 3 red Thai chilies, seeded, and thinly sliced diagonally
Instructions
- Pour the beer into a wok and add enough water to fill the bottom third of the wok. Add the lemongrass. Fit a bamboo steamer with lid over it, and place the wok over high heat.
- Lightly oil a heat-proof plate (or piece of foil) large enough to hold all the fillets, and that will fit inside the steamer basket. Lightly sprinkle salmon fillets with salt and pepper, and arrange them on the plate.
- In a mixing bowl, toss together the julienned scallions, ginger, red bell pepper, and asparagus tips. Set aside.
- When the steamer is filled with steam, put the salmon plate (or foil and salmon fillets) on the bamboo rack and close the steamer with a lid.
- Steam until the fish is half-way cooked through (center is still firm), about 3 to 4 minutes. Uncover.
- Scatter the vegetable mixture over each fillet. Cover again, and continue to steam until the fish is flaky and the vegetables are crisp-tender, about 3 to 4 minutes. (It might be necessary to steam the fish and vegetables in two batches, as you do not want to crowd the fillets in the steamer.)
- While the salmon is steaming, prepare the lemongrass sauce. Combine the soy sauce and water in a heat-proof serving bowl. Heat the oil in a small saucepan over medium heat.
- When hot, add the lemongrass, scallions, and chilies and fry until the lemongrass is aromatic and turns a golden color, about 5 minutes. Remove from the heat and immediately pour the mixture into the soy mixture in the bowl.
- Carefully remove the salmon and vegetables from the steamer and onto a plate. Immediately spoon the soy-lemongrass sauce over the fish fillets. Serve at once.
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