Cantonese-Style Steamed Salmon
Take your cooking skills to the next level!
- Fish
- Soy
- May contain traces of allergens
- Crustaceans
- Molluscs
- Gluten
- Soy
- Wheat
Here to challenge your inner chef, our 'skill up' recipes will take you from zero to hero. This dish is a delicate and delicious combo of flaky salmon, garlic veggies and fluffy rice accompanied by a zingy and moreish sauce. Learn this simple steaming technique to ensure your fish is both moist and fragrant.
Ingredients
1 packet
Asian Greens
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
1 packet
Coriander
3
Garlic
1 packet
Ginger Lemongrass Paste
1 packet
Green Beans
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
Not included in your delivery
1 drizzle
olive oil
1 cup
water (for the rice)
1 tbs
soy sauce
(Contains: Soy May be present: Gluten)
½ tsp
vinegar (white wine or rice wine)
1 tsp
brown sugar
½ tbs
water (for the sauce)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Finely chop garlic.
• In a medium saucepan, heat a drizzle of olive
oil over medium heat. Cook half the garlic until
fragrant, 1-2 minutes. Add the water (for the rice)
and a generous pinch of salt and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce
heat to low.
• Cook for 10 minutes, then remove from heat and
keep covered until rice is tender and all the water is
absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so
don't peek!
• Meanwhile, trim and halve green beans.
• Roughly chop Asian greens.
• When rice has 15 minutes remaining, pat salmon dry with paper towel and season with salt and pepper on both sides.
• Place salmon on a lined oven tray and lightly coat or spray with olive oil.
• Bake until salmon is just cooked through, 8-12 minutes.
• While fish is cooking, heat a large frying pan with a
drizzle of olive oil over high heat.
• Cook green beans until tender, 4-5 minutes.
• Reduce heat to medium, then add remaining
garlic and Asian greens and cook until wilted and
fragrant, 1 minute.
• Transfer to a bowl. Season to taste with salt and
pepper and cover to keep warm.
• In a small microwave-safe bowl, combine ginger
lemongrass paste, the soy sauce, vinegar,
brown sugar, water (for the sauce) and a drizzle
of olive oil.
• Microwave until fragrant and heated through,
30 seconds. Season to taste with pepper.
• Divide rice and garlic veggies between bowls.
• Top with Cantonese-style steamed barramundi.
• Spoon over ginger lemongrass sauce.
• Tear over coriander to serve. Enjoy!
