Steamed Salmin & Ginger – This is a very healthy and yummy meal if you like ginger and serve with jasmin thai rice.
I usually remove the ginger before serving our toddlers.
We love steamed fish in this household. I usually cook fish twice a week and most of the time salmon. Salmon has a much stronger taste than white fish and it can be tricky as a first fish to introduce to weaning babies. However, I did start giving my boys salmon before white fish and most of the time it was hidden in sweet vegetables such as sweet potato, butternut squash or pumpkin puree. Salmon is an oily fish and it has higher omega-3 fatty acids (plays an important part in the baby & toddler brain development) than other white fishes.
I usually remove the ginger before serving our toddler sons. They love this dish and the sauce tastes so good with rice!
Serve 4 adults & 2 toddlers
- 600gr Salmon fillet
- 40 gr ginger (approximately 7cm long and 3cm thick)
- 3 stalks of spring onion
- 1/2 tsp sea salt
- 2 tbps fish sauce (make sure the fish sauce doesn’t have any other ingredients apart from water, salt & anchovy extract)
- 1 tbsp toasted sesame oil
- 1 cup of water
- Cut the salmon fillet into large cubes and put them into a bowl that will go in the steamer.
- Peel the ginger, cut into very thin slices then cut again into long thin strips. Cut the spring onion.
- Add salt, fish sauce and mix. Then add ginger, spring onion, water and mix well.
- Put the bowl into your steamer pot once the water is boiled. Steam for about 15min. Check that the fish is cooked through and it should just melt in your mouth. Don’t over steam as the fish will get too dry. Add some more fish sauce afterwards if needed but take a portion out foryour kids first.
- Serve warm with jasmin rice.