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Thai Kitchen Recipes

Steamed Salmon with Thai Herbs

If you don’t have a bamboo steamer, this dish is reason enough to buy one. Steaming is an age old method of cooking and the fish takes on the vibrant flavors of the herbs it is steamed with. If you have a single layer steamer, cook the fish in two batches because overcrowding will result in undercooked fish. This recipe also works well with red snapper.

  • Cook Time:10 minutes
  • Prep Time:10 minutes
  • Level of Difficulty:medium


2 shallots, minced

2 cloves garlic, minced

2 red Thai chiles, thinly sliced (optional)

2 tablespoons (30 mL) Thai Kitchen® Premium Fish Sauce

2 tablespoons (30 mL) sugar

2 tablespoons (30 mL) fresh lime juice

1 teaspoon (5 mL) freshly ground black pepper

4 salmon steaks

1 cup (250 mL) fresh basil leaves


MIX shallots, garlic, chiles, fish sauce, sugar, lime juice and pepper in small bowl until well blended. Place 2 salmon steaks on each of 2 deep dish plates. Divide basil leaves and sauce mixture among each plate.

PLACE a bamboo steamer over 2 to 3 inches of water in a wok or large skillet. Bring the water to boil on high heat. Carefully place the dishes in the steamer, being careful not to burn yourself on the steam. Cover. Steam 7 to 10 minutes or until fish flakes easily with a fork. Remove the dishes carefully from the steamer.

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