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Steamed Filet of Salmon with Ginger, Scallion and Pea Shoots
Anita Lo , Annisa
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Ingredients
Salmon
11 ounces filet of salmon
salt and pepper
2 tablespoons soy sauce
2 tablespoons soy oil
2 tablespoons scallion, thinly sliced on a bias
2 teaspoons fresh ginger, finely julienned
3 ounces pea shoots, cleaned
6 sugarsnap peas, opened/halved lengthwise
2 teaspoons soy oil
2 pinches fresh garlic, finely chopped
1 teaspoons oyster sauce
2 ounces water
salt and pepper to taste
Rice
1 cup sushi rice, cooked
Scallion Oil
2 bunch scallions, greens only, roughly chopped, blanched and shocked
1 ½ cup soy oil
salt and pepper to taste
Garnish/Assembly
Asian sesame oil in a squeeze bottle
soy sauce in a squeeze bottle
pinch scallion green julienne
pinch sil gochu, Korean chili threads
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Method
Salmon: Season the salmon filet lightly with salt and pepper as the soy sauce has high salinity. Place in a shallow, heatproof pan and coat with the soy sauce, soy oil, scallions and ginger. Just before serving, place in a steamer and cook until medium, or to desired temperature. In the meantime, heat a sauté pan and add the oil and the garlic. When the garlic sizzles, add the sugarsnaps, then the pea shoots, the oyster sauce, and the water. Sauté briefly just until the color deepens. Season to taste lightly with salt and pepper. Drain on a clean paper towel.
Rice: Rinse rice three times. Bring to a boil with fresh cold water (1 part rice/ 1.5 parts water). Stir and turn down heat to lowest possible temp. Cover and cook 20 minutes. Fluff with a fork.
Scallion Oil: Make the scallion oil no more than 24 hours in advance, or preferably that day. Place the blanched scallions (do not squeeze out the cold water from shocking) and the oil in the bowl of a blender and process until smooth and emulsified. Strain through a fine china cap and season to taste with salt and pepper. Place in a squeeze bottle for service.
Assembly: Place a ring mold of the rice in the center of a plate. Top with the pea shoot and pea mixture, then with the fish, the scallion julienne and the chili threads. Ring with the scallion and sesame oils first, then dot the oil with the soy sauce.
Serves 4
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