Steamed Salmon with Black Bean Sauce (豉汁三文鱼)
This is a recipe for steamed salmon with black bean sauce that takes about 30 minutes in total to prepare.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound of fresh salmon fillet (preferably with skin intact)
- 1 scallion; separate the white and green parts; cut into long thin slices (julienned)
- 1 small ginger
- about 1-2 inch long; skinned and cut into long thin slices (julienned)
- ¼ to half teaspoon kosher salt
- 2 tablespoon vegetable oil (preferably oil with mild flavor and high smoke point such as grapeseed; canola; avocado oil; etc.)
- 1 teaspoon fermented black beans; chopped into small pieces
- 1 teaspoon light soy sauce; ¼ teaspoon Chinese black vinegar; ¼ teaspoon sugar
Instructions
- 1
Remove the scales from the salmon fillet by scraping the dull side of a knife or a kitchen scissor in the opposite direction of the scales. Then cut the fillet into 3 to 5 slices (each about 1 inch wide) and lay them separately with the skin on the side on a plate.
- 2
Prepare the scallion and the ginger. Make sure they are julienned nicely.
- 3
Combine all the sauce ingredients and mix them well.
- 4
Boil water over high heat in a steamer or a large pot (I use a large cast iron wok with a steamer rack because my steamer is too small). If using a steamer rack, make sure the water level is below the rack. Otherwise water can easily get into the plate and dilute sauce flavor. While waiting for water to boil, sprinkle kosher salt over the sliced salmon fillets. Do not sprinkle salt too early. Within 5 minutes of putting it in the steamer is good enough.
- 5
Evenly spread ginger and the white-colored scallion slices on top of each salmon slice. Then drizzle the sauce on top.
- 6
When the water boils, carefully transfer the plate to the steamer. Cover and let it cook on high for 6 minutes. If your salmon slices are particularly thick, increase by 1 to 2 minutes. DO NOT over steam otherwise the meat will lose its soft texture.
- 7
After the fish is done steaming, turn off the heat immediately and carefully remove the lid. Make sure not to drip water into the plate.
- 8
In a small pan, heat the 2 tablespoons of oil until very hot but not smoking. Then lay the julienned green parts of the scallion evenly on top of each salmon slice. Next pour the hot oil over the scallions. You are doing it right if you hear a sizzling sound while pouring the hot oil.
- 9
This dish can be enjoyed family style or if you throw a western dinner party, transfer each individual sliced fillet into separate plate and serve them as main course.