Steamed king salmon
Thick king salmon steaks steam gently until just opaque, then meet a fragrant drizzle of white blanching sauce with scallion and ginger. Minimal seasoning keeps the rich, buttery fish front and center.
Instructions
- 1
Wash the mahā fish embryos, wipe off the water with kitchen paper, and first cut them into strips.
- 2
Then cut into pieces, marinate with cooking wine, blanching juice, a little salt, and cooking oil for 10 minutes, then add chopped green onions.
- 3
Put it in the pot, cover it, and steam for 10 minutes.
- 4
Pour the steamed fish's broth into a pot and boil it until thickened, then add an appropriate amount of chicken bouillon.
- 5
Just pour the soup over the mahseer fish. The mahseer fish is tender; a good mahseer fish will have its steamed flesh come off in pieces, while fish that is not fresh does not have this flake-like texture.
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Ingredients
Main Ingredients
- Salmonto taste
- Blanched sauceto taste
Auxiliary Ingredients
- scallion segmentsto taste
Seasonings
- Edible oilto taste
- cooking wineto taste
- Saltto taste
- chicken essenceto taste