Steamed Lotus Root with Salmon and Red Chillies Recipe

Lotus is a root vegetable that is indigenous to Asia and found underwater. Its preparation involves removing the peeling to reveal the white interior. Often, the root can be sliced or cut into sections for use in different types of recipes. Chopping lotus root into smaller pieces also makes it ideal for inclusion in cold salads as an extra layer of sweetness to balance out the overall flavor of the greens and the dressing. Sections of the root can be hollowed out and filled with such tasty fillers as cream cheese or pimento cheese, making a colorful and welcome addition to any tray of finger foods. When using the lotus root in a cooked dish, the crisp texture shines when used with other root vegetables. It works well in stir-fry dishes, especially when used with a range of brightly colored vegetables and sections of bean curd. It is also possible to prepare the lotus root by baking longer sections, after coring the sections and filling them with rice and vegetable mixtures. The lotus root also works well in soups, stews, and as a steamed side dish for a meal. When selecting lotus roots, it is a good idea to always go with a lotus root that has a firm texture, appears to be plump and juicy, and does not have much in the way of exterior blemishes or soft spots. The lotus root should be wrapped in clear plastic wrap and stored in the vegetable drawer in the refrigerator. Generally, the lotus root should be prepared within a week of purchase, in order to ensure the best taste and texture. Here is a sample recipe of it. Try it.

Cook time is 35 minutes (serves 3)

Ingredients for the recipe

400g salmon

1 bunch spring onions

1 tin cooked lotus root (400g)

6 tablespoon fish sauce

1 tablespoon roasted sesame oil

1 handful red chillies

Rice vinegar and coriander leaves for dipping

Procedure for the recipe

• Dry the salmon and cut into slices. Trim and rinse the spring onions and cut into fine rings.

• Make alternating layers of lotus root and salmon; place a slice of lotus root onto a slice of salmon, sprinkle with fish sauce and sesame oil.

• Continue until all ingredients have been used up. A slice of lotus root should be on top of each of these little tarts.

• Place the tarts into two largish bamboo baskets. Lay the chillies between the tarts and sprinkle spring onion rings over them.

• Place the bamboo baskets, one on top of the other in the cooking pan. Firmly close the lid and steam for 15 mins. Change the baskets after halve of the steaming time to ensure that both are steamed evenly.

• This dish goes well with a dip made of rice vinegar and coriander leaves.