1 Cutting board, 1 Small knife, 1 Large knife, 1 Peeler, 1 Fine grater, 1 Citrus juicer, 1 Small bowl, 1 Tablespoon, 1 Bowl, 1 Steamer basket, 1 Pot, 1 Slotted spatula, 1 Paper towel
1 Trim both ends of lemongrass and peel tough outer layer. Finely chop lemongrass
2 Peel ginger root and grate finely. Halve chile lengthwise, remove the seeds, rinse and pat dry. Chop chile finely.
3 Rinse scallion, shake dry, chop finely and put in a small bowl.
4 Squeeze lime half. Rinse cilantro, shake dry and chop finely. Add half of cilantro to bowl with scallion.
5 Mix remaining cilantro with ginger, chile, lemongrass, 1-2 tablespoons lime juice, chili sauce, fish sauce and sesame oil in a large bowl.
6 Rinse salmon fillets, pat dry and place in the chili mixture. Cover and marinate for at least 1 hour in the refrigerator.
7 Take salmon from marinade and drain well. Place in a steamer basket set over a pot of boiling water, cover and steam for 8-10 minutes. Remove from steamer, sprinkle with the scallion mixture and serve.