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Nutrition: per serving

  • kcal167
  • fat11g
  • saturates2g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein16g
  • salt1.3g
    low

Method

  • step 1

    Pat the fish dry with kitchen paper then cut into very big pieces. Put in a heatproof dish and evenly scatter with the ginger. Wrap tightly in cling film. Can be prepared to here up to 2-3 hours ahead, chill. Put the plate of fish into the microwave and cook for 3-5 minutes (depending on its thickness and how you like your fish cooked) on full power.

  • step 2

    Remove the plate of cooked fish. Wait one minute and pour off any excess liquid that may have accumulated on the plate, then scatter the spring onions on the fish, together with the light and dark soy sauces.

  • step 3

    Heat the two oils together in a small saucepan until very hot, then pour over the top of the fish. Scatter with a handful of coriander sprigs and serve at once.

Recipe from Good Food magazine, February 2003

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Comments, questions and tips (7)

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Overall rating

A star rating of 3.5 out of 5.2 ratings

This has been removed

mattycons59

Excellent. Very quick, very tasty. Just remember not to rub your face after chopping the chillies!

yorkshirelass68

A star rating of 4 out of 5.

I took notice of the above comments and added more ginger. In addition to the spring onion I added some cooked french beans and instead of the groundnut oil I added a little balsamic vinegar. I will cook it again - delicious

makambo

Silly question, but do you microwave the salmon IN the cling film?! Is that how it's steamed?

jaypreisQgOzduaQ

The author of the recipe doesn't seem at all concerned about the toxic chemicals from the plastic film leaching into the salmon. Ignorance is bliss.

nicademeus

A star rating of 3 out of 5.

I was a bit disappointed by this recipe, it wasnt very flavoursome so I think maybe more ginger might be the way to go.. I was impressed by the microwave steaming method though!

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