Steamed Salmon, Shanghai-Style
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
10 mins
-
Servings
2
-
Calories
261 kcal
-
Course
Main Course
-
Cuisine
Chinese
Steamed Salmon, Shanghai-Style
Description
Prior to steaming, the salmon fillet is brought to room temperature to promote even cooking and prevent undercooking or uneven texture common when steaming cold fish. The salmon is placed skin-side down in a heatproof dish and seasoned with Shaoxing wine rubbed over its surface, salt, julienned ginger, sliced scallions, and a drizzle of soy sauce. The fish’s thinner belly end is tucked under to create an even thickness, helping the fillet to cook uniformly.
The fillet is then steamed over boiling water, covered tightly to trap the steam. The gentle moist heat cooks the salmon to tender perfection without drying it out or overcooking. The aromatics like ginger and scallions provide fresh herbal notes commonly found in Shanghai cuisine while the Shaoxing wine adds subtle depth.
This method results in a delicate salmon dish with moist, flaky flesh and balanced seasoning. It works well as a simple main or served alongside rice and lightly dressed vegetables. It’s a practical preparation to enjoy the natural flavor of salmon enhanced with traditional savory, aromatic elements.
Ingredients
- 12 ounce salmon at room temperature (out of the refrigerator for 30 mins, fillet
- 2 teaspoons Shaoxing wine
- ½ teaspoon salt
- 2 tablespoons ginger julienned
- 2 scallions (cut on a diagonal into 1-inch/2.5cm pieces)
- 2 teaspoons soy sauce
Instructions
- Before beginning the recipe, leave the fish out at room temperature for 30 minutes. Avoid steaming the fish directly from the refrigerator, which may cause undercooking or uneven cooking. Note that the fish should be fully thawed before coming to room temperature if previously frozen.
- Preheat the water in your steaming set-up until boiling. For more info on how to set up a steamer without any special equipment, see our post on how to steam food.
- Place the salmon fillet into a heatproof dish that will fit into your steamer. Pour the Shaoxing wine over the fish, and rub it into the fish—the top, bottom, and sides—so the whole piece is coated. Tuck the thinner belly portion underneath the fillet so it is an even thickness across. This will help it cook more evenly.
- Sprinkle the salt evenly over the top of the fish, along with the ginger and scallions. Drizzle soy sauce around the fish.
- Once the water in the steamer is boiling, place the fish in the steamer, cover tightly, and steam over high heat for 4 minutes. Then turn off the heat, but leave the steamer tightly covered for 1 minute to allow the salmon to continue cooking in the residual heat. Uncover and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 35g | 70% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 94mg | 31% |
| Sodium | 839mg | 35% |
| Potassium | 915mg | 19% |
| Fiber | 0.5g | 2% |
| Sugar | 0.4g | 1% |
| Vitamin A | 188IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
