Steamed Salmon Fillet
with Chile and Cilantro
|Saturated Fat Acids||1.9 g|
|Sugar added||0 g|
|Bread exchange unit||0|
Trim both ends of lemongrass and peel tough outer layer. Finely chop lemongrass
Peel ginger root and grate finely. Halve chile lengthwise, remove the seeds, rinse and pat dry. Chop chile finely.
Rinse scallion, shake dry, chop finely and put in a small bowl.
Squeeze lime half. Rinse cilantro, shake dry and chop finely. Add half of cilantro to bowl with scallion.
Mix remaining cilantro with ginger, chile, lemongrass, 1-2 tablespoons lime juice, chili sauce, fish sauce and sesame oil in a large bowl.
Rinse salmon fillets, pat dry and place in the chili mixture. Cover and marinate for at least 1 hour in the refrigerator.
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.