Food for Thought – Steamed Salmon with Lemon

Like many Hong Kongers I am a fan of seafood, and a quick and easy way of preparing seafood is by steaming it.

This week whilst my sister revised for her A-level mock exams I was entrusted to cook dinner, which is something of a rare occurence in my house. Fortunately mum left out some salmon, so the logical thing to do was to steam it.

This is very easy to make, for ingredients all you need is salmon, lemon slices, and water. Equipment you will need a wok (or a pot), a lid large enough to cover the the wok, a metal cooking stand (pictured below) and a plate.

This meal is best served with rice.

First is to clean the fish steaks and then lay them on a plate. Slice however many slices of lemon you want and lay them on top of the steaks. I decided to twist my lemon slices just because I fancied being a little bit creative, but leaving them flat is fine.

Put the stand in the wok and then fill it with about one-two cups of water and heat up the wok. Put the plate on the stand, cover it up with the lid and leave to steam for 10-15 minutes.

The fish should have a kind of lemony fish oil, don’t let it go to waste, instead use the sauce and mix it with your rice to give it a bit of flavour. This was the kind of thing my parents would make me and my siblings do before exams, they would just pile on any fish oils into our rice in the hope that we would get loads of As in our exams.

You can apply this technique to all fishes but how long you leave it to steam can vary. I once left cod with ginger in for 15 minutes and it came out as overcooked, my nan explained I only needed to leave it in for five. So if you’re making this for the first time try checking every five minutes to see how long you will need to leave it in for.

Alternatively you can spoon some black beans on top, but lemon is a cheaper alternative.

Food for Thought: Hakka Style Chicken with Spring Onion and Ginger

When I first started this blog I wanted to avoid being just some other food blog. I also didn’t want it to be just some other food blog about Chinese food. Not because I thought it was a terrible idea, but more because I never regarded myself as the culinary expert on Chinese food, and I’m still not.

But this doesn’t mean I don’t enjoy food, I do, I just don’t consider myself a culinary expert. But that doesn’t mean I can’t share some of the other foods that I enjoy eating outside the takeaway.

A family favourite in the Wong household is Hakka style chicken with spring onion and ginger.

Hak-ka 客家(the dialect, not the war cry) literally translates to “guest family”. Hakka people (客家人) are Han Chinese people who have migrated from the north of China to the south, often settling in Hong Kong, some going as far as Malaysia and Singapore.

But anyway, one dish that is quite popular is chicken with spring onion and ginger; this consists of a boiled chicken (save the stock, and carve)

The garnish is simply spring onion and ginger chopped finely, put it into a bowl (not a plastic one), sprinkle a little bit of salt, heat some oil until hot and then pour it into the bowl with the spring onion and ginger, but don’t completely drown it in hot oil.