Steaming does not require the use of any oil and leaves food moist and juicy.
Ingredients and Method
Steaming does not require the use of any oil and leaves food moist and juicy.
Nutritional content per serving:
-1360kJ
-13g carbohydrate
-38g protein
-13g fat
-5g fibre
SERVES 4
Steaming liquid:
10 ml brown sugar
5 ml fish sauce
350 ml low-sodium vegetable stock
30 ml soya sauce
1 garlic clove, crushed
2 cm piece ginger, grated
3 ml Chinese five-spice
1 lemon grass, chopped
4 spring onions, finely sliced lengthwise
2 celery sticks, thinly sliced lengthwise
handful bean sprouts
handful asparagus, halved lengthwise
250 ml peas
2 x 150 g salmon fillets, without skin
handful coriander sprigs
Instructions:
1.Combine all the ingredients for the steaming liquid in a saucepan. Bring to a simmer over moderate heat.
2.Place all of the vegetables in a bamboo steamer and season to taste. Lay the salmon on top of the vegetables and cover.
3.Place the steamer on top of the poaching liquid. Steam for 6-8 minutes until done.
4.Strain and season the broth to taste and serve with the salmon and vegetables. Garnish with coriander sprigs.
Successful steaming tips:
- You can use a steamer, a steaming basket or even make your own steamer by using a large pan with a wire rack suspended over it.
- Cover the pan with foil or parchment paper to trap the steam inside.
- You can cook fish and vegetables simultaneously and use the steaming liquid as a broth with the dish. Steamed vegetables keep most of their flavonoids and vitamin content, so steamed vegetables are the next best thing to eating them raw.
