Steamed Ginger Salmon

By rejadez

Ingredients

• STEAMED SALMON
• 2 tablespoons Chinese cooking wine (Shao-Hsing) or dry sherry
• 2 tablespoons plus 1 teaspoon low-sodium soy sauce
• 2 1/4 teaspoons sugar
• Four 5-ounce skinless center-cut salmon fillets
• 2 1/2 tablespoons low-sodium chicken broth
• 1 1/2 teaspoons rice vinegar
• 2 teaspoons finely grated fresh ginger plus 1/4 cup finely julienned ginger
• 1 small garlic clove, smashed
• 1 1/2 teaspoons Asian sesame oil
• 2 small scallions, thinly sliced
• BOK CHOY
• 1 1/2 tablespoons peanut oil
• 1 teaspoon Asian sesame oil
• 6 garlic cloves, sliced
• 1 teaspoon finely grated fresh ginger
• 1/4 teaspoon Chinese chili paste
• 1 1/2 pounds bok choy, sliced crosswise 1/2 inch thick
• Salt
• 3 tablespoons low-sodium chicken broth
• 2 tablespoons Chinese cooking wine (Shao-Hsing) or dry sherry
• 1 1/2 teaspoons low sodium soy sauce

Preparation

Step 1

In a small bowl, combine the cooking wine with 1 tablespoon of the soy sauce and 1 teaspoon of the sugar. Put the salmon on a heatproof plate that will fit snugly into a steamer or deep skillet with a tight-fitting lid. Pour the soy mixture on top, turn to coat and let stand for 30 minutes.
In a small bowl, combine the chicken broth with the rice vinegar, grated ginger, garlic, 1/2 teaspoon of the sesame oil and half of the scallions. Add the remaining 1 tablespoon plus 1 teaspoon of soy sauce and 1 1/4 teaspoons of sugar.
Pour off the marinade and brush the salmon with the remaining 1 teaspoon of sesame oil. Scatter the julienned ginger on top of the fish, cover and steam until barely cooked through, about 8 minutes. Sprinkle the remaining scallions on top of the salmon and steam for 1 minute longer.
Heat a large wok or skillet until very hot. Add the peanut oil and sesame oil and heat until just smoking. Add the garlic, ginger and chili paste and stir-fry until lightly browned, about 30 seconds. Add the bok choy and a pinch of salt and stir-fry until crisp-tender, 5 minutes. Add the chicken broth, cooking wine and soy sauce and cook, tossing, for 2 minutes longer.
Transfer the salmon and greens to plates and pass the sauce at the table.