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Sake Steamed Sockeye Salmon
with Sake Butter
Makes 6 Servings
*1 stalk lemon grass, split lengthwise
*2 cups water
*2 cups sake
*10 ginger coins, sliced 1/8-inch thick
*2 star anise
*Peel of 1 orange
*1 1/2 pounds salmon fillet, cut into 6 portions
*Sake Butter
*Lime wedges for garnish
1Bruise the lemon grass with the back of your knife to release the aromatics. Set up your steamer: we use a large saucepan or wok with a Chinese bamboo steamer set over it.
2Place the lemon grass, water, sake, ginger, star anise and orange peel in the bottom of your steamer (the saucepan or wok). Bring to a boil.
3Lay the salmon fillets in the steamer basket and cover with the steamer lid. Steam until the salmon is just done, about 4 to 5 minutes.
4Place a salmon fillet on each plate. Spoon some of the Sake Butter over each portion of fish. Garnish with a lime wedge.
  • I like to use sockeye salmon for this dish - its firm flesh and rich flavors are perfect for steaming. You could, of course, use other types of salmon and this is a good technique for other firm-fleshed fish such as ling cod or halibut. Chinese bamboo steamers work well and they are not very expensive, though any steamer set up is fine.

From Tom Douglas' Seattle Kitchen (Morrow, 2001)