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Recipe of: © Monsieur Cuisine

Steamed salmon with lemongrass

MC connect
4 portions
Ready in: 0:30 h
Preparation time: 15 min.
Created on: 06.11.2018
  • 700 g skinless salmon fillet
  • 2 stalks of lemongrass
  • 2 red chillies (15 g)
  • 4 Thai shallots (90 g)
  • 2 garlic cloves
  • 200 g button mushrooms
  • 1 l vegetable stock at room temperature
  • 4 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp palm sugar
  • 1 tsp white pepper
  • 2 sprigs of Thai basil


Per portion:

  • calorific value
    1817 kj / 434 kcal
  • protein: 37 g
  • carbohydrates: 8 g
  • fat: 29 g
Preparation time
15 min.
Ready in
0:30 h
  1. Wash the salmon, pat it dry, cut it into four large pieces and place in the deep steamer basket. Set this to one side. Clean and wash the lemongrass. Cut notches lengthways into the white part and splay them so that it looks like a broom. Halve and clean the chillies, then wash them inside and out. Peel the shallots and garlic, and halve the shallots.
  2. Place the shallots, garlic and chillies in the blender jug and, with the measuring beaker in place, process for 5 seconds/speed setting 6. Tip the mixture into a mortar and rinse out the blender jug.
  3. Add the lemongrass to the mortar and crush it with the shallots, garlic and chilli. Remove the lemongrass stalks.
  4. Clean the button mushrooms, wiping them with a damp cloth, then cut them into slices. Arrange the mushroom slices in the shallow steamer basket.
  5. Put the vegetable stock at room temperature in the blender jug. Insert the deep steamer basket containing the salmon, close the lid and cook with the steamer button/15 minutes. After 5 minutes, insert the shallow steamer basket containing the mushrooms and continue steaming.
  6. Once the steaming time is up, remove the whole steamer attachment and keep the contents warm while you make the sauce.
  7. To make the sauce, leave only 100 ml of the vegetable stock in the blender jug. Add the fish sauce, lime juice, palm sugar, the mixture from the mortar and the pepper to the stock, then, with the measuring beaker in place, boil everything for 4 minutes/setting 3/100 °C.
  8. While it is cooking, wash the Thai basil, shake it dry and tear off the leaves. Arrange the salmon pieces on plates and serve with the mushrooms, basil leaves and sauce spooned over the top.


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