Steamed Salmon with Black Beans

Chinese-style steamed salmon is one of those dishes that looks impressive but takes almost no effort. The fillets get rubbed with sherry, fresh ginger, and garlic, then topped with fermented black beans and scallions before a quick steam.

Fermented black beans (douchi) are the star here. They’re salty, funky, and deeply savory in a way that regular black beans are not at all. You only need a small amount, chopped, scattered over the fish. They soften in the steam and melt into the surface.

The fish is done when it turns opaque and feels springy. Pull it a touch early if you’re unsure. Residual heat finishes the cooking, and oversteamed salmon turns dry and chalky.

Pro Tips

• Make sure the water is at a rolling boil before the fish goes in. A weak steam means uneven cooking and waterlogged fish.
• Marinate the salmon for at least 15 minutes. The sherry and ginger need time to penetrate the flesh, not just sit on the surface.
• A drizzle of sesame oil goes on before steaming, not after. The heat opens up the oil’s nutty aroma and carries it into the fish.
• Check doneness at 8 minutes. Thin fillets may be done by then, and every extra minute counts with steamed fish.

Variations

• Use sea bass, halibut, or any firm white fish in place of salmon for a milder flavor.
• Add a splash of soy sauce to the sherry marinade for extra depth and saltiness.
• Top with fresh cilantro and thinly sliced red chili after steaming for color and a hit of heat.