Ginger-Scallion Steamed Fish

I’m puzzled that this cooking technique is called “steaming”. If I’ve read the instructions correctly, the fish is cooked IN the reduced sauce. Am I misinterpreting?

Sugest the poachers reread the recipe- Using a quart sauce pan then we're poaching, if using a 10" skillet - it's steaming - really depends on the depth of the liquid. A 1/4 cup of liquid in a 10" skillet is going to steam.

I used (real) maple syrup instead of sugar and added a little garlic.

Why would you pat the fish dry if you are going to brine then place in a water bath?

Delicious and simple and easy! My changes: Rinsed the fish a little after brining, white Bordeaux instead of water in the steaming sauce, mirin in place of sugar…more of both added after reducing, for steaming the fish. 8 minutes steaming for perfectly moist salmon sections about an inch thick at thickest part.

Commenters puzzled by the recipe's use of the word "steamed" don't seem to have noticed the very small amount of liquid actually called for. Yes, there will be some sauce in the bottom of the pan as the fish cooks, but the fish will not be immersed in liquid and will be cooked primarily by steam. I haven't tried this yet, but I'm looking forward to doing so. It sounds like a great recipe.

I loved it, but I was watching the salmon and it only needed 3-4 minutes, and I think it actually overcooked a little between the time I took it off the flame and served it. I had to give into my love of garlic in Asian dishes, so I sliced one into the mix of ginger and green onion. The sauce was amazing and the fish was tender. I am definitely making it again, probably steaming salmon for 2-3 min.

Thanks to others, I substituted maple syrup for sugar, added a touch of garlic to the broth, and cooked 4 minutes, not 8. Perfectly moist and tasty.

Is the fish skinned, or skin on, or does it matter?

I think this was posted today. I just happened to have some sockeye in the fridge for tonight so changed my plan to give this a try. Served over rice with baby bok choy. The flavor was great, and the sauce paired exceptionally with the bok choy, but the salmon was the opposite of tender, or as Sifton described it in today’s email, “buttery”. It was hard, and a little chewy after only 8 minutes. Maybe farm-raised Atlantic gives a different result.

No mention of this, but are you supposed to rinse the fish after the brining step? Isn't it too salty if you don't?

This was simple and great. Be sure you let the sauce reduce adequately before adding the salmon, as you don’t lose much more liquid in the cooking process. I used low-sodium soy sauce and found the dish plenty salty and served with rice and broccoli. Next time I might consider removing the skin as I didn’t love the texture, but it’s not necessary.

The fish is sitting on only 1/4c of the reduced sauce in a large skillet. Once covered the fish will be steaming in that sauce.

Great recipe and relatively easy and fast to prepare. I followed the recipe closely except for adding three small arbor chilis (chopped) to add some heat, cooking in a cast iron skillet. I also doubled the ginger. It worked, and made for a nice counterpoint to the buttery, salty flavors of the sauce and salmon. Chopped scallion greens were inspired, as well. Served with roasted broccoli and brown jasmine rice.

Greater than the sum of its parts. Delicious. Followed the recipe.