Oven-steamed salmon steaks with Asian
Oven steaming fish is pretty effortless just- make sure that you have a
rack that sits at least 1 cm (1/2 inch) above the base of the tin.
PREPARATION TIME: 15 minutes
COOKING TIME: 25 minutes
4 chunky salmon steaks, each about 200g
1 tablespoon tamarind paste
2-3 tablespoons soy sauce
15 g (1/2 oz) fresh root ginger, grated
2 teaspoons caster sugar
2 garlic cloves, crushed
1 mild green chili, finely sliced
1 teaspoon corn flour
250 g (8 oz) pak choi
8 spring onions, halved lengthways
15 g (1/2 oz) fresh coriander, chopped
Put the salmon steaks on an oiled
roasting rack or wire rack inside a roasting tin and pour 450 ml (3/4
pint) boiling water into the tin. Cover tightly with foil and cook in a
preheated oven, 180C (350F), Gas Mark 4, for 15 minutes or until the
salmon is almost cooked through.
Meanwhile, put the tamarind in a small
saucepan and blend in 175 ml (6 fl oz) water. Stir in the soy sauce,
ginger, sugar, garlic and chili and heat through gently for 5 minutes.
Blend the corn flour with 1 tablespoon water and add to the pan. Heat
gently, stirring, for 1-2 minutes or until thickened.
Quarter the pak choi lengthways into
wedges and arrange the pieces around the salmon Oil the rack with the
spring onions. Re-cover and return to the oven for a further 8-10
minutes or until the vegetables have wilted.
Stir the coriander into the sauce.
Transfer the salmon steaks and greens to warm serving plates, pour over
the sauce and serve.