Steamed soy and ginger salmon

A steamed fish dinner with no gadgets in sight? With this clever hack using foil and a single plate, you can rig up your own steamer and get a tender steamed fish dinner for two on the table quick smart.

• serves

  2

• prep

  10 minutes

• cook

  12 minutes

• difficulty

  Easy

Ingredients

● 2 salmon fillets (approx 180-200 g each)

● 100 g green beans, trimmed

● 2 broccolini stems

● 3-4 slices lemon or lime

● 4 cm piece ginger, finely julienned

● ¼ cup soy sauce

● 1 tbsp sesame oil

● Finely sliced red chilli, to serve

● Finely sliced spring onion, to serve

Instructions

1. Set up your makeshift steamer, by folding and scrunching a piece of foil into a long snake shape. Then coil the shape to form a trivet. Place the trivet at the bottom of a large, wide and deep pan or wok. Pour in enough water to reach just the same level as your trivet.
2. Place the fish fillets, beans, broccoli and lemon or lime slices onto a plate that is smaller than your pan. Top the fish with the ginger. Pour over the soy sauce and the sesame oil.
3. Gently place the plate of fish on top of the foil trivet in your pan. Turn the heat to high. Once the water starts to steam, cover the pan tightly with foil. Cook for about 12 minutes or until the fish fillets are cooked (they will easily flake when poked with a fork).
4. Using a tea towel to protect your hands, carefully remove the hot plate of fish from the pan. Top with the chilli and spring onion and serve.

Watch Marion make this recipe in our Instagram video.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.