Steamed salmon with spring onion oil (葱油三文鱼)
User Reviews
5
-
Prep Time
3 mins
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Cook Time
7 mins
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Total Time
10 mins
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Servings
2
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Course
Main Course
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Cuisine
Chinese
Steamed salmon with spring onion oil (葱油三文鱼)
Description
Steamed salmon with spring onion oil (葱油三文鱼) uses fresh salmon fillets scored and lightly salted, then steamed over ginger and scallions. The scoring helps steam penetrate and season the fish. The method preserves a tender, flaky texture without drying out the salmon. Accompanying scallions and edamame add aromatic and vegetal notes.
The sauce combines homemade scallion oil gently cooked to release fragrance, light soy sauce, Shaoxing rice wine, sugar, and a pinch of white pepper. This warm, savory sauce poured over the finished fish adds a nuanced flavor dimension, enhancing the natural richness of the salmon with subtle sweetness and umami.
This dish is best served immediately to enjoy the fresh steamed texture and warm sauce. The edamame adds a pleasant contrast in texture and color, making it suitable as a light main or part of a meal with rice and vegetables.
If homemade scallion oil is unavailable, one can prepare it quickly following instructions in the Shanghai scallion oil noodles recipe or substitute the sauce ingredients with shop-bought seasoned soy sauce for seafood for convenience.
Ingredients
For steaming
- 2 pieces salmon about 250g/9 oz, fillets
- 1 pinch salt
- 3 lices ginger julienned
- 2 talks scallions chopped
- 70 g edamame ½ cup
For the sauce
- 1 tablespoon scallion oil see note 1, homemade
- 2 teaspoon soy sauce see note 2, light
- ½ teaspoon Shaoxing rice wine
- ½ teaspoon sugar
- 1 pinch white pepper
Instructions
- Cut salmon fillets several times at a 45 degree angle (do not cut through). Rub salt all over.
- In a steamer (filled with hot water at the bottom), put in half of the ginger and scallions. Place the fillets on top. Fill the cuts of the fillets with the rest of the ginger and scallions. Add edamame to the side.
- Steam over a medium heat for about 5 minutes.
- Meanwhile, prepare the sauce. Mix all the ingredients in a sauce pan. Cook until bubbles appear.
- When the fillets are done, place them onto a serving plate along with the edamame. Pour the sauce over.
Notes
- If you don't have homemade scallion oil, refer to the "Shanghai scallion oil noodles" recipe for a quick single-use version.
- Shop-bought seasoned soy sauce for seafood can replace the sauce mixture if needed, though flavors will vary.
User Reviews
Overall Rating
5
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