Steamed Salmon with Ginger and Soy

Ingredients

  • 4 pieces salmon fillets, skin on
  • 1.1 ounces fresh ginger, julienned
  • 3 pieces spring onions, thinly sliced
  • 3 tablespoons soy sauce
  • 1 tablespoons sesame oil
  • 1 tablespoons Shaoxing rice wine
  • 2 tablespoons vegetable oil
  • 0.3 teaspoons white pepper
  • 1 coriander leaves, to serve

 

Steps

  1. Prep the salmon. Pat 4 pieces salmon fillets, skin on dry with paper towel. Season lightly with 0.3 teaspoons white pepper on both sides. Place each fillet on a small plate inside your steamer.
  2. Add aromatics: Scatter half of 1.1 ounces fresh ginger, julienned over each fillet. Drizzle 1 tablespoons Shaoxing rice wine evenly over the fish. The ginger and wine neutralise any fishiness and perfume the steam.
  3. Steam: Fill your pot with an inch of water, bring to a simmer, and place the steamer on top. Lid on. Steam for 8–9 minutes depending on thickness — the salmon is done when it flakes easily at the thickest point.
  4. Make the hot oil sauce: While the salmon steams, mix 3 tablespoons soy sauce and 1 tablespoons sesame oil in a small bowl. Heat 2 tablespoons vegetable oil in a small pan over high heat until it just begins to smoke — about 2 minute. Watch it carefully.
  5. Plate and finish: Scatter remaining 1.1 ounces fresh ginger, julienned and 3 pieces spring onions, thinly sliced over the top. Pour the soy and sesame mixture over the fish, then immediately pour the hot oil directly over the ginger and spring onion — it will sizzle and release the aromatics. Finish with 1 coriander leaves, to serve.
  6. Serve: Serve immediately over steamed rice. The sauce pools at the bottom of the plate and doubles as a dipping sauce — use your ceramic dipping dish for extra sauce at the table.

 

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