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Steamed Salmon with Chilled Sweet Soy Courgettes

Steamed Salmon with Chilled Sweet Soy Courgettes

By OcadoLife
Published on 19 July 2022
For a simple fish supper, try Steamed Salmon with Chilled Sweet Soy Courgettes, from chef and broadcaster Jeremy Pang. With its roots in Chinese cuisine, steaming is a sure-fire way to achieving tender, juicy food with bags of freshness and flavour. Use a bamboo steamer if you have one; if you’re using a stainless-steel version, place a tea towel between the lid and pan to absorb excess water – wrap and firmly secure any overhanging tea towel over the lid. This recipe makes more dressing than you’ll need, but leftovers are delicious tossed into noodles.
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Time and servings

35 minsTotal time
2Servings
15 minsPrep time
20 minsCooking time

Ingredients

  • 3 tbsp of vegetable oil
  • 8 garlic cloves, roughly chopped
  • 5 tbsp of crispy fried onions
  • 2.5 tsp of caster sugar
  • 3 tbsp of light soy sauce
  • 1.5 tbsp of rice vinegar
  • 3 tsp of sesame oil
  • 2 courgettes, sliced into 3-4cm rounds and scored in a criss-cross pattern
  • 2 skinless salmon fillets
  • 2.5 cm of piece of ginger, finely sliced into matchsticks
  • 1 salad onion, finely sliced into matchsticks
  • 1 cup of steamed jasmine rice, to serve (optional)

Method

  • Step 1

    Heat 2 tbsp of the vegetable oil in a medium pan and fry the garlic gently for 10 mins, stirring, until golden and crisp. Tip onto a plate lined with kitchen towel, allow to cool, then mix with the crispy onions, ¼ tsp salt and ½ tsp of the sugar; set aside.

  • Step 2

    For the dressing, put the remaining 2 tsp sugar in a bowl with the soy sauce, vinegar, sesame oil and 3 tbsp hot water; mix well and set aside.

  • Step 3

    Set up your steamer, then steam the courgettes, scored-side up for 8 mins or until softened. Remove to a plate and immediately pour over ⅔ of the dressing (reserve the rest). Cool, then cover and chill for at least 30 mins, or until needed

  • Step 4

    Arrange the salmon fillets inside the steamer; scatter over the ginger. Steam for 8-10 mins, depending on the thickness of the fish, until just cooked through. Remove to a platter; scatter over the salad onions.

  • Step 5

    In a small pan, heat the remaining 1 tbsp vegetable oil until smoking, then pour over the salad onions and fish, so it sizzles. Drizzle over a little more dressing.

  • Step 6

    Sprinkle the crispy onion mixture over the chilled courgettes, then bring to the table with the salmon. Serve with steamed jasmine rice, if you like.