Sunday, 3 June 2012

Steamed Salmon Cutlet

We had this for dinner just now.

My mom always say the freshest seafood needs no fancy sauces or messy wokking.  Just steam it with simple ingredients so you can taste the natural briny sweetness in the meat.

If you are served deep fried seafood, it is usually not so fresh anymore because deep frying would mask all hints of fishiness.  Of course that's generalising / stereotyping, but that's how the old folks think.   

In any case, I love to cook fish by steaming it because it is easy and fast, and there's no messy oily stovetop to clean. 

Since I'm also cooking rice to go with this, I would "kill two birds with one stone" and just pop this into the rice cooker at the last 5 minutes.  Once the Cook button has popped up, wait for another 5 minutes.  Now both the fish and the rice are ready to be served.

Steamed Salmon Cutlet

  • 1 piece of salmon cutlet
  • 2 pips of garlic, chopped
  • 3 slices of ginger, julienned
  • 1 tbspn of premium soy sauce
  • Dash of sugar and white pepper
  • 2 tsp of sesame oil
  • 1 tsp of normal cooking oil
  • Some chopped coriander for garnishing

1. Rinse the fish and pat dry.  Place in a steamproof plate.

2. Heat the oil and fry the garlic and ginger until golden and fragrant.  Pour onto a small dish.  Add the soy sauce, sugar and pepper and stir until evenly mixed.  

3. Pour the sauce mixture onto the fish.  Steam the fish on medium high heat for 5 - 8 minutes depending on the thickness of the cutlet.  Garnish with chopped coriander and serve with steam rice.


  1. Hi Esther! Your Mum is right. Your salmon dish looks really delicious. I also prefer steaming as I have a phobia for splattering oil when frying fish. Your blog looks interesting and I'm checking out your other recipes.

  2. Hi Phong, yeah, our mothers are usually right, eh! Thankyou for your kind words, let me know what you think if you have the chance to try the recipes. Cheers :)


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