Chinese-Style Steamed Salmon
Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 440grams thin egg noodles, cooked following packet instructions (to serve)
- 4 salmon fillets
- 1 carrot, peeled
- 1 bunch coriander, with roots
- 4 cm piece ginger, peeled
- 2 green shallots, trimmed
- 1/3 cup salt-reduced soy sauce
- 2teaspoons white sesame seeds, toasted
- 2teaspoons caster sugar
- bamboo skewers
Nutrition per serving
4000kJ / 955Cal
4000 Kilojoules or 955 Calories
46% of daily energy intake*
Protein
18.3grams
Fat
2.8grams
Carbs
85.5grams
Sugars
5.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Cut carrot, shallots and ginger into very thin strips. Place in a bowl. Wash coriander well. Remove leaves and set aside.
Step 2 of 4
Finely chop root and 2cm of stalk. Add chopped coriander to carrot and shallots. Toss until well combined. Combine soy and sugar in a jug.
Step 3 of 4
Heat 2 cups of water in a wok. Line a large bamboo steam basket with baking paper and arrange fish fillets onto paper in a single layer.
Step 4 of 4
Sprinkle carrot mixture over fish and drizzle with soy. Place steam basket over boiling water. Cover and cook fish for 10 minutes or until cooked to your liking. Serve with noodles and spoon over cooking juices. Top with reserved coriander leaves and sesame seeds.
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