A ballad salmon vapor in the oldest and largest temple in Bangkok ... remains to taste, to the end of our stay in Thailand, steamed salmon revisited Thai fashion ...
Ingredients for 4 people:
4 salmon filets without skin
2 green onions, chopped
1 small lemon white
5 cm fresh ginger
2 c. in s. sweet chilli sauce
1 small red chilli, seeded and finely chopped
1 c. in s. of fish sauce
2 c. in s. of lime juice
1 lemon, thinly sliced
1 c. in s. vegetable oil
few coriander leaves chopped
Preparation:
Finely chop the lemon and put it in a dish with ginger, chilli sauce, chilli chopped, sliced lemon, the fish sauce, lime juice, oil and half the coriander . Add salmon steaks, mix well and marinate for 1 hour in the refrigerator.
Crouch parchment paper a bamboo basket, place in the salmon steaks, cover and cook for about 12 minutes steaming in a wok over simmering water (I use my pressure cooker with a basket vapor lock without its lid).
Mix the remaining cilantro and green onion. Garnish the fish before serving.
Ingredients for 4 people:
4 salmon filets without skin
2 green onions, chopped
1 small lemon white
5 cm fresh ginger
2 c. in s. sweet chilli sauce
1 small red chilli, seeded and finely chopped
1 c. in s. of fish sauce
2 c. in s. of lime juice
1 lemon, thinly sliced
1 c. in s. vegetable oil
few coriander leaves chopped
Preparation:
Finely chop the lemon and put it in a dish with ginger, chilli sauce, chilli chopped, sliced lemon, the fish sauce, lime juice, oil and half the coriander . Add salmon steaks, mix well and marinate for 1 hour in the refrigerator.
Crouch parchment paper a bamboo basket, place in the salmon steaks, cover and cook for about 12 minutes steaming in a wok over simmering water (I use my pressure cooker with a basket vapor lock without its lid).
Mix the remaining cilantro and green onion. Garnish the fish before serving.
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