Chinese Five Spice Marinated Salmon |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I've developed this recipe to be used with my bamboo steamer. Use your favorite oriental sauce or try my favorite bottled sauce, Iron Chef's Orange- Ginger Sauce. Or try the sauce used in Wasabi Crusted Salmon With Orange Ginger Sauce Since my steamer has two baskets, I cook the fish in the bottom basket, and veggies in the top. Serve over rice; makes for a great one pot dinner! Time indicated does not include marinading time! NOTE: Cooking Sherry or Gin can be substituted for the rice wine. Ingredients:
1 1/2 lbs skinless salmon fillet, cut into 1 in strips |
3 tablespoons soy sauce |
3 tablespoons chinese rice wine |
2 teaspoons sesame oil |
1 tablespoon brown sugar |
1 tablespoon limes or 1 tablespoon lemon juice |
1 teaspoon chinese five spice powder |
2 -3 dashes hot pepper sauce (to taste) |
1 tablespoon ginger, grated (to taste) |
lemons or lime wedge |
Directions:
1. Combine the marinade ingredients in a shallow nonmetalic baking dish or ziplock bag,.
2. Add the salmon strips and turn gently to coat.
3. Refrigerate for a minimum of 30 minutes or up to 6 hours, turning often.
4. Steamed Salmon:.
5. Remove salmon from marinade and place in a casserole dish that will fit inside your bamboo steamer. (I use a disposible aluminum cake pan that has been slightly modified to allow steam to filter around the sides.).
6. Generously brush salmon with your favorite oriental sauce; sprinkle grated ginger on top.
7. Cover with bamboo lid and place over boiling water to steam.
8. Steam for 10-12 minutes; or until fish flakes with a fork.
9. Serve over rice with lemon/lime wedge.
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