Steamed Salmon And Spinach With San Bai Su
Serves: 3
Darlene Legros
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
45
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Cut tofu into four slabs and place on a thin cotton towel or piece of cheesecloth to drain
2
Slice salmon fillet into eight slices, each about 3/4inch thick
3
Place two salmon strips skin side together in a round, yin yang patty and place on top of each piece of tofu
4
In a small saucepan, bring to a boil the soy sauce, mirin, rice wine vinegar, ginger, and black pepper
5
Remove from heat and reserve
6
Place a rack above boiling water in a large pot with a cover
7
Place tofu/salmon on rack in steamer, surround it with the spinach, and steam, covered, for 4 to 6 minutes
8
To serve, place a tofu/salmon in each of four shallow bowls and arrange hot spinach around edges
9
Pour soy mixture over each and sprinkle with scallions and sesame seeds
10
Serve immediately