Steamed Salmon in Black Bean Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
30 mins
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Servings
4 servings
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Calories
362 kcal
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Course
Main Course
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Cuisine
Chinese
Steamed Salmon in Black Bean Sauce
Description
This Steamed Salmon in Black Bean Sauce recipe uses fillets steamed over a bed of onions and asparagus to retain moisture and infuse subtle sweetness into the fish and vegetables. A sauce combining softened fermented black beans with Shaoxing wine, oyster sauce, minced garlic, grated ginger, and sugar provides bold umami and aromatic character. The black beans are gently softened and mashed to create a textured paste before blending with other sauce ingredients.
The package is assembled by layering the onion slices, salmon fillets skin-side down, and asparagus before pouring the sauce on top and drizzling olive oil and green onion. Wrapping the contents in parchment paper forms a steaming pouch that locks in flavors and moisture during cooking. This creates salmon that is tender and infused with the savory black bean flavors alongside crisp-tender asparagus and softened onions.
For convenience, if you have homemade black bean sauce available, it can be substituted directly to skip the sauce preparation step. This dish suits a light yet flavorful meal served with steamed rice or simple side dishes.
Ingredients
- 4 salmon about 1 1/2lbs / 680g, fillets
- 1 yellow onion , sliced
- 1/2 pound (225 g) asparagus , tough ends removed
- 2 tablespoons olive oil
- 2 green onion , chopped
Sauce (*Footnote 1)
- 4 tablespoons fermented black beans (or bottled black bean sauce)
- 3 tablespoons Shaoxing wine (or dry sherry)
- 3 tablespoons oyster sauce
- 4 cloves garlic , minced
- 1 tablespoon ginger , finely grated
- 1 tablespoon sugar
Instructions
- To mix the sauce, combine the fermented black beans with the Shaoxing wine in a bowl. Let it sit while you prepare the other ingredients so the black beans will soften, 5 minutes or so. Once the fermented black beans turn soft, smash them with the back of a spoon to thicken the paste. It’s fine if you cannot smash the beans evenly and completely. Once done, add the rest of the sauce ingredients and mix well.
- Line a large dutch oven or heavy-duty pot with parchment paper and make sure you have about 8” (20cof paper poking out of the pot, so you can wrap up the ingredients later.
- Spread the onion onto the bottom of the lined dutch oven. Place the fish on top of the onion, skin-side-down. Arrange the asparagus between the salmon fillets. Pour the black bean sauce over the salmon. Drizzle the olive oil and sprinkle the green onion over the salmon and asparagus.
- Fold the paper over to cover the fish and crimp the edges loosely together so it forms a pocket to hold all the ingredients. Add 1/2 cup water outside of the parchment paper, and make sure the water doesn’t enter the paper pocket and dilute the sauce.
- Cover the dutch oven with the lid. Cook over medium-high heat until the water boils, 5 minutes or so. Do not uncover the lid during the process. You should hear the water bubble when it starts to boil. Reduce the heat to medium or medium-low. Continue to cook for another 6-10 minutes depending on the thickness of the fish and the doneness you’re looking for. After 6 minutes, uncover the pot and unfold the parchment paper using a pair of tongs (be careful of the hot steam coming out of the pot). Test the doneness of the salmon by inserting a fork into the thickest part of the fillet. It should flake easily and the color should be pale pink throughout. If the salmon is mostly cooked but still has spots of darker pink, cover the pot again, remove it from the stove, and let sit for 3 to 4 minutes. If the salmon doesn’t flake easily, return it to cook on the stove for longer until it’s done.
- Once the salmon is cooked, remove the pot from the stove immediately and uncover the pot. Let the steam out for a minute, remove the lid, and carefully open the paper. Transfer the salmon with the onions and asparagus onto a serving plate. Transfer the remaining sauce as much as possible onto the salmon using a spoon.
- Serve hot with steamed rice as a main dish.
Notes
- You can use homemade black bean sauce directly if available, adjusting the amount to about 2 tablespoons per salmon fillet and following the same steaming method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 362kcal | 18% |
| Carbohydrates | 18g | 6% |
| Protein | 35.4g | 71% |
| Fat | 17.9g | 28% |
| Saturated Fat | 2.6g | 13% |
| Cholesterol | 75mg | 25% |
| Sodium | 409mg | 17% |
| Potassium | 860mg | 18% |
| Fiber | 2.4g | 10% |
| Sugar | 10.3g | 21% |
| Calcium | 93mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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