Categories
 Mins Prep Time |
 Mins Cook Time |
 Skill Level |
Ingredients
- 2 Salmon fillets
- 1 Thumb Ginger peeled and finely julienned
- 1 Spring onion finely sliced
- 1 small Onion finely sliced
- 1 tsp Sesame Oil
- 1-2 tbsp Light Soy Sauce
- 1 Packet Green Beans
- 1 garlic clove finely sliced
- 1 tbsp Light Soy Sauce
- 1 tsp Sesame Oil
- Cornflour paste 1 tbsp cornflour + 1 tbsp water, mixed well
- Vegetable Oil
Cooking Instructions
- In a heatproof dish (make sure it fits into a steamer), put the finely sliced onions on the bottom of the dish and then place the salmon fillets on top. Then evenly spread the ginger and spring onion on top.
- Then drizzle over the sesame oil and 1 tbsp of the light soy sauce.
- If you do not have a steamer then you can use a large pot with a lid, flip a smaller heatproof bowl upside down to use as a stand for the fish to sit on. Pour water into the steamer/pot of at least 3cm in depth so it does not boil dry. Bring this to the boil and then put the prepared salmon in and put the lid on.
- Steam for about 12-15 minutes, if they are larger pieces of salmon then it will take a little bit longer, use a knife to cut into the middle of the fillet and check for the opaqueness, but you do not want it overcooked, you want the salmon to flake into moist pieces. To finish it off drizzle another tbsp of soy sauce over the salmon. Take it out of the steamer so it doesn't keep cooking.
- In a large pan or wok, add in 1 tbsp of veg oil and cook the garlic until fragrant for about 1 minute. then add in the green beans and then about 100 ml of water and put a lid over it to boil for another minute. Then add in the soy sauce and toss through the beans and then add in 1 tsp of the cornflour paste and heat through so the sauce thickens. If you want more sauce, add in more water and soy sauce and if you want it as a very thicken sauce add in more cornflour paste and heat through.
- Serve together with hot basmati rice.