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Ginger steamed salmon

This steamed Salmon recipe combines all those elements of a great Thai taste, and has made this dish a favorite. We use the same sauce and recipe to steam any type of fish imaginable including Oysters. The accumulated juice on the plate or in the Oyster after steaming serves as a light sauce and should always be included in the dish.



  • 1 tablespoon of steamed fish sauce (refer to this link)
    for each eight ounce (225 gram) portion of fish


  • 1 stalk of celery sliced into half inch pieces

  • 1 thumb of fresh ginger julienne

  • lemon slicesl


Bring adequate water for steaming to a boil, using a heatproof plate that is at least one inch smaller than the diameter of the steamer. Arrange the filets on one or two plates and spoon about a tablespoon of sauce over each portion of fish. Scatter the sliced celery, fresh ginger julienne, and lemon slices over and around the fish.

Steam tightly covered until inserting a knife tip into the thickest part of the fish reveals it is medium rare (six minutes or so for a one inch thick fi let or steak).

We did this recipe in the restaurant with Salmon, however it works equally well with any type of fish, Lobster, Prawns, and even ginger steamed Oysters on the half shell.

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