Ingredients
- 4 dried Chinese mushrooms or 4 fresh shiitake mushrooms
- 2 scallions
- 4 thin slices fresh ginger
- 1 pound salmon fillets
- 1 ½ teaspoons rice vinegar
- 2 teaspoons reduced-sodium soysauce
- ¼ teaspoon sugar
- White pepper to taste
3 servings
Preparation
- Soak dried mushrooms in hot water to cover for 20 minutes. Or trim stems from fresh mushrooms.
- Slice scallions thinly.
- Cut ginger into julienne strips.
- Slice fillets lengthwise in half. Arrange either on double thickness of aluminum foil with the edges turned up in top of steamer or in shallow dish that fits in steamer.
- Combine scallions, ginger, vinegar, soy sauce, sugar and white pepper and spoon over fillets.
- If using dried mushrooms, remove from water, cut off and discard stems. Slice dried or fresh mushrooms in thin strips and sprinkle over fish.
- Place in steamer over boiling water and steam 6 to 8 minutes, until cooked. Serve fish with juices.
40 minutes
Dining and Cooking