RECIPE: Bamboo basket steamed Tasmanian Salmon fillet

If you are after a healthy recipe and still seek a full flavoured dish then this recipe is the perfect go to dish. By creating the steaming broth layer by layer of flavours and aromas have been build up in order to transfer these flavours to the salmon fillet when steaming in the bamboo basket. This style of steaming is perfect to avoid any “extra” fat / oil when frying or pan frying but still delivers a full flavoured dish making you and your guests happy.

Below is my recipe with step-by-step instructions.
Quantity PORT: 2
Category Main courses
Time Preparation time: 20 minutes | Cooking time: 10-15 minutes ………..
Difficulty Beginner

INGREDIENTS
QUANTITY UNIT PRODUCE
2 (ea 160 gr) PC Tasmanian salmon fillet (no skin, no bones)
1 PC Nori sheet
120 GR Carrots
100 GR Cucumber
2 PC Roma tomato (small size)
10 GR Spring onions
As needed Sea salt flakes (Maldon)
As needed Freshly ground black pepper from the peppermill

BROTH / steaming liquid
2.5 ML Sesame seed oil
10 GR Ginger fresh
10 GR Onion white
5 GR Garlic cloves
1 PC Shiitake mushroom dry
50 ML Mirin wine
5 ML Fish sauce
10 ML Sweet Soya sauce
10 ML Soya sauce (Kikkoman)
½ PC Lemon fresh skin and juice
250 ML Water

MISE EN PLACE | PREPARATION:
Prepare broth / steaming liquid

1. Peel ginger, onions and garlic. Then chop / mince very fine
2. Soak dry Shiitake mushroom in warm water. Once soft cut into fine strips
3. Grate lemon skin
4. Heat up saucepan (make sure it fits with your bamboo steaming baskets). Add sesame seed oil, sautéing finely chopped ginger, onions and garlic for 2 minutes, then add sliced Shiitake mushroom and continue for another 1 minute sautéing.
5. Deglaze with Mirin wine reduce for 2 minutes on medium heat.
6. Add water, lemon juice, grated lemon skin, fish sauce, and sweet soya sauce. Bring to a boil and simmer (low heart) for 10 minutes (add water if required – broth gets too thick)

Prepare salmon and vegetables

1. In the meanwhile (broth is simmering) peel the carrots and cut into 0.5 cm thick rounds
2. Cut the cucumber into 1.5 cm cubes (leave skin on)
3. Make two cross cuts on top of the Roma tomatoes and season with sea salt flakes and black pepper mill
4. Place the carrots into one of your bamboo baskets and place on top of your sauce pan (with the simmering broth), cover with lid and steam for about 10 minutes.
5. Then add the cucumber pieces and continue steaming for another 2-3 minutes. Keep aside.
6. Season with sea salt flakes and black pepper mill the two Tasmanian salmon fillets.
7. Place into the second bamboo basket lined out with a Nori sheet and place on top of the sauce pan (with the steaming broth), cover with lid and steam for 5-7 minutes (till the salmon fillet is cooked). After 3 minutes in add the two Roma tomatoes to the basket with the vegetables and place on top of the bamboo basket with the salmon fillets and continue steaming. Be careful not to overcook the salmon fillet.

Serve / present the dish

1. Keep both basket aside (keep warm)
2. Strain steaming liquid through a fine sieve into another saucepan.
3. Add water to the strained broth in order to dilute to get the right flavour and aroma. Bring to boil and finish up with Soya sauce (Kikkoman). Remember the steaming liquid has reduced quite a bit and is therefore very strong in flavour and taste.
4. Place / arrange vegetables nicely into a deep plate (soup plate), Place salmon fillets on top.
5. Pour broth around the salmon fillet, place Roma tomato next to the salmon fillet, garnish with snippets of spring onions

EQUIPMENT / TOOLS required:

1. Saucepan x 2
2. Bamboo basket x 2
3. Bamboo basket lid x 1
4. Strainer / fine sieve x 1
5. Small bowl x 1
6. Chopping board (white) x 1
7. Chef’s knife, peeler

REMARKS | COMMENTS | SUGGESTIONS:

1. A great healthy option for a very flavoursome fish dish
2. Goes well with a perfectly cooled (served on iced) light Sake wine

Bon Appetite
Chef Martin and Guide Dog User