{"id":507,"date":"2012-04-28T17:43:39","date_gmt":"2012-04-28T21:43:39","guid":{"rendered":"https:\/\/haughtypenguin.com\/?p=507"},"modified":"2012-04-28T22:36:08","modified_gmt":"2012-04-29T02:36:08","slug":"steamed-salmon-with-spring-onions-and-tsais-special-sauce","status":"publish","type":"post","link":"https:\/\/haughtypenguin.com\/?p=507","title":{"rendered":"Steamed Salmon with Spring Onions and Tsai&#8217;s Special Sauce"},"content":{"rendered":"<div class=\"mceTemp\">\n<div class=\"mceTemp mceIEcenter\">\n<figure id=\"attachment_525\" aria-describedby=\"caption-attachment-525\" style=\"width: 300px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/haughtypenguin.com\/wp-content\/uploads\/2012\/04\/wpid-IMAG1204.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-525\" title=\"Steaming the Salmon\" src=\"https:\/\/haughtypenguin.com\/wp-content\/uploads\/2012\/04\/wpid-IMAG1204-300x168.jpg\" alt=\"Steaming\" width=\"300\" height=\"168\" srcset=\"https:\/\/haughtypenguin.com\/wp-content\/uploads\/2012\/04\/wpid-IMAG1204-300x168.jpg 300w, https:\/\/haughtypenguin.com\/wp-content\/uploads\/2012\/04\/wpid-IMAG1204-136x77.jpg 136w, https:\/\/haughtypenguin.com\/wp-content\/uploads\/2012\/04\/wpid-IMAG1204.jpg 500w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment-525\" class=\"wp-caption-text\">Steaming on the Power Burner<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<dl id=\"attachment_516\" class=\"wp-caption alignleft\" style=\"width: 310px;\">\n<dt class=\"wp-caption-dt\"><a href=\"https:\/\/haughtypenguin.com\/wp-content\/uploads\/2012\/04\/wpid-IMAG1200.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-516 \" title=\"Fresh Salmon\" src=\"https:\/\/haughtypenguin.com\/wp-content\/uploads\/2012\/04\/wpid-IMAG1200-300x168.jpg\" alt=\"Salmon\" width=\"300\" height=\"168\" srcset=\"https:\/\/haughtypenguin.com\/wp-content\/uploads\/2012\/04\/wpid-IMAG1200-300x168.jpg 300w, https:\/\/haughtypenguin.com\/wp-content\/uploads\/2012\/04\/wpid-IMAG1200-136x77.jpg 136w, https:\/\/haughtypenguin.com\/wp-content\/uploads\/2012\/04\/wpid-IMAG1200.jpg 500w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/dt>\n<dd class=\"wp-caption-dd\">Fresh Salmon<\/dd>\n<\/dl>\n<\/div>\n<p>This recipe was inspired from:<\/p>\n<ul>\n<li>First you take some fresh salmon, clean it up real good like a gangsta.<\/li>\n<li>Throw some salt on it<\/li>\n<li>Cut up some spring\/green onions length wise and sprinkle it along the salmon<\/li>\n<li>Let the salmon sit in the fridge for about\u00a020 min\u00a0(you dont want it to get all nasty on you)<\/li>\n<\/ul>\n<dl id=\"attachment_522\" class=\"wp-caption alignright\" style=\"width: 310px;\">\n<dt class=\"wp-caption-dt\"><a href=\"https:\/\/haughtypenguin.com\/wp-content\/uploads\/2012\/04\/wpid-IMAG1203.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-522 \" title=\"Ready to Steam\" src=\"https:\/\/haughtypenguin.com\/wp-content\/uploads\/2012\/04\/wpid-IMAG1203-300x168.jpg\" alt=\"Salmon in Steamer\" width=\"300\" height=\"168\" srcset=\"https:\/\/haughtypenguin.com\/wp-content\/uploads\/2012\/04\/wpid-IMAG1203-300x168.jpg 300w, https:\/\/haughtypenguin.com\/wp-content\/uploads\/2012\/04\/wpid-IMAG1203-136x77.jpg 136w, https:\/\/haughtypenguin.com\/wp-content\/uploads\/2012\/04\/wpid-IMAG1203.jpg 500w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/dt>\n<dd class=\"wp-caption-dd\">Ready to Steam<\/dd>\n<\/dl>\n<p>Then you want to steam the fish, but there are multiple ways to do this. You do not need a power burner, or an outdoor kitchen to do this, but it&#8217;s just so much more fun. The fish will take about 20-30 minutes to steam. While that is gett&#8217;n goin, you will want to prep the special sauce. Now I can not really take any credit for this at all, but I did take some liberty in how this is made.<\/p>\n<\/div>\n<div class=\"mceTemp\"><\/div>\n<p class=\"mceTemp\">\n<p class=\"mceTemp\">\n<h2>The Sauce:<\/h2>\n<figure id=\"attachment_530\" aria-describedby=\"caption-attachment-530\" style=\"width: 300px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/haughtypenguin.com\/wp-content\/uploads\/2012\/04\/wpid-IMAG1202.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-530 \" title=\"The Special Sauce\" src=\"https:\/\/haughtypenguin.com\/wp-content\/uploads\/2012\/04\/wpid-IMAG1202-300x168.jpg\" alt=\"The Special Sauce\" width=\"300\" height=\"168\" srcset=\"https:\/\/haughtypenguin.com\/wp-content\/uploads\/2012\/04\/wpid-IMAG1202-300x168.jpg 300w, https:\/\/haughtypenguin.com\/wp-content\/uploads\/2012\/04\/wpid-IMAG1202-136x77.jpg 136w, https:\/\/haughtypenguin.com\/wp-content\/uploads\/2012\/04\/wpid-IMAG1202.jpg 500w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment-530\" class=\"wp-caption-text\">The Special Sauce<\/figcaption><\/figure>\n<ul>\n<li>take some fresh garlic, about 3-4 cloves,\u00a0dice them up and throw them in a small\u00a0pot to boil<\/li>\n<li>cut some ginger in discs, sqaures, strips, doesnt matter. I\u00a0always am at a shortage of giner, so I just use ginger powder (good enough). How much? meh&#8230; trow in a tsp or so.<\/li>\n<li>throw in some brown sugar, about 3-5 tbl spoons<\/li>\n<li>add 3\/4 cup to 1 cup light soy sauce<\/li>\n<li>add 3\/4-1 cup of cooking wine (sometimes I use Soju or Sake)<\/li>\n<li>get about 2-3 tsp of seasamie oil and heat it over an open flame to get it nice and toasty, then add it into the sauce concoction.<\/li>\n<li>continue to hear the mix until it boils a bit, then you are good to go. you can play around with amount of ingredients.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Now the fish and sauce shold be ready. You want to be careful with the fish, as there will be a lot of water sloshing around. Try to drain some if possible. However you do it, just be careful because it is HOT.<\/p>\n<p>Pour the sauce over the fish and serve. Goes great with some stir fried spinach and rice. yummmmmmmmm.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Fresh Salmon This recipe was inspired from: First you take some fresh salmon, clean it up real good like a gangsta. Throw some salt on it Cut up some spring\/green onions length wise and sprinkle it along the salmon Let the salmon sit in the fridge for about\u00a020 min\u00a0(you dont want it to get &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/haughtypenguin.com\/?p=507\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Steamed Salmon with Spring Onions and Tsai&#8217;s Special Sauce&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":559,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ngg_post_thumbnail":0,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[11,4,5],"tags":[84,82,83],"class_list":["post-507","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-food","category-recipes","tag-chinese-food","tag-recipes-2","tag-steamed-salmon"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/haughtypenguin.com\/wp-content\/uploads\/2012\/04\/IMAG1204.jpg","_links":{"self":[{"href":"https:\/\/haughtypenguin.com\/index.php?rest_route=\/wp\/v2\/posts\/507","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/haughtypenguin.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/haughtypenguin.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/haughtypenguin.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/haughtypenguin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=507"}],"version-history":[{"count":16,"href":"https:\/\/haughtypenguin.com\/index.php?rest_route=\/wp\/v2\/posts\/507\/revisions"}],"predecessor-version":[{"id":560,"href":"https:\/\/haughtypenguin.com\/index.php?rest_route=\/wp\/v2\/posts\/507\/revisions\/560"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/haughtypenguin.com\/index.php?rest_route=\/wp\/v2\/media\/559"}],"wp:attachment":[{"href":"https:\/\/haughtypenguin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=507"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/haughtypenguin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=507"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/haughtypenguin.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=507"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}