Amazing Steamed Salmon with Black Bean Sauce
Submitted by joensandi
Steamed salmon with black bean sauce, ginger and colorful peppers. Chinese-style fish recipe ready in 40 minutes with aromatic Asian flavors.
YIELD
2 servingsPREP
20 minCOOK
20 minREADY
40 minThis elegant steamed salmon brings the dim sum house straight to your kitchen with its colorful pepper topping and savory fermented black beans.
Salmon fillets get blanketed with julienned red and green peppers, then scattered with fermented black beans, fresh ginger slivers, and scallions. A drizzle of soy sauce, chicken stock, and sesame oil ties it all together.
Steam it just until the fish turns opaque and flakes easily, then serve immediately with all that glossy sauce spooned over top.
Pro Tips
- Cut salmon into uniform thickness for even cooking
- Keep peppers in neat rectangles when julienning for prettier presentation
- Don’t let water boil too hard or fish will overcook
- Serve over steamed rice to soak up the flavorful sauce
Ingredients
Directions
If fillets are thicker than ½ to 5/8 inch, carefully cut in half horizontally (as you would an English muffin).
Trim each into a neat 4-inch square.
Cut off tops and bottoms of peppers to leave a band about 2 inches wide; remove seeds and ribs.
Cut two 4-inch long rectangular pieces from each. Cut into ⅛ inch julienne, leaving pieces grouped in a neat rectangle.
Place salmon on an oiled steamer tray or plate.
Use a cleaver or knife blade to transfer pepper rectangles to fish, completely covering each fillet.
Scatter bamboo shoots over the fish, then sprinkle with black beans, ginger and scallions.
In small bowl, stir together soy sauce, chicken stock, white pepper, vegetable oil and sesame oil.
Pour mixture over.
Steam in covered steamer (making sure that water boils steadily but does not boil away) until just cooked through and opaque, 5 to 8 minutes (timing varies according to thickness of fish).
Carefully transfer to serving plate, spoon sauce around and serve immediately.
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