Last updated on October 6, 2021
Growing up, my family ate a lot of steamed fish. Mostly sea bass, sometimes cod, but at least twice a week. Mixed with ginger and scallions, drizzled with hot oil and soy sauce. The fish is always tender, silky smooth. I remember the knowledgeable “fish guy” at the wet market would advise how long the fish needed to be steamed (it depends on the kind of fish and weight). And he was never wrong.
Here in the States, I don’t have a wet market close to where I live. Variety of fish that is available to me are salmon, cod, or tilapia. I also don’t have a “wok” that is big enough to steam a fish head to tail. Luckily I found a way steamed fish in the oven (thank you internet). No wok, no oil, no fuss. I only have wash to one plate!!!
Another 15 minutes dish. Slicing vegetables took the longest. Once everything is wrapped in foil, set the timer, and wait. It doesn’t have to be salmon, could be any fish. And you can add any vegetables you’d like.
INGREDIENTS (per fillet)
- Salmon fillet
- Salt & ground pepper
- 1/2 onion
- Carrot strips
- Enoki mushroom
- Scallions
- 1 1/2 Tbsp unsalted butter
- 1 Tbsp sake
- 2 Tbsp ponzu
PREPARATION
1. Sprinkle salt and ground pepper on both sides of the salmon fillet.
2. Thinly slice the onion and cut the carrot into thin strips.
3. Cut off the bottom of the enoki mushrooms and break them up
4. Cut the scallions into thin long pieces.
5. On aluminum foil (make sure it is big enough to wrap all the ingredients, like in a pocket). Thinly spread the butter in the center of the foil sheets. (only wrap one fillet per sheet if making more than one)
6. Place half of the onion slices and put the salmon on top, skin side down.
7. Put mushrooms, scallions and carrot on top of the salmon.
8. Add ½ Tbsp sake and ½ Tbsp butter on top.
9. Bring the top and bottom aluminum foil over the salmon and fold a few times. Then bring the sides together and fold the top a few times, make sure the foil is tightly closed and no opening.
— To Cook on the Stovetop
Place the two sets of salmon in foil on a frying pan and cover with a lid (no need to add water). Cook the salmon over medium heat for 2 minutes, then medium-low heat for 10 minutes. If you have 1 to 1 ½ inch-thick salmon, you will need to cook for 15-18 minutes (Open the foil to check if it is done).
— To Cook in the Oven
Alternatively, you can bake at preheated 450 ºF oven for 15-20 minutes depends on thickness.
— Once Salmon is done, carefully open the aluminum foil, sprinkle more scallions and drizzle ponzu or soy sauce on top.
ENJOY!
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