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Steamed salmon with spring onion oil (葱油三文鱼)

A healthy, tasty dish ready in 10 minutes. Steamed salmon fillets with homemade spring onion oil is aromatic, moist and tender.

Prep Time
3 mins
Cook Time
3 mins
Total Time
10 mins
Servings: 2
Course: Main Course
Cuisine: Chinese

Ingredients

For steaming
  • 2 pieces salmon fillets about 250g/9 oz
  • 1 pinch salt
  • 3 lices ginger, julienned
  • 2 talks scallions chopped
  • 70 g edamame ½ cup
For the sauce
  • 1 tablespoon homemade scallion oil see note 1
  • 2 teaspoon light soy sauce see note 2
  • ½ teaspoon Shaoxing rice wine
  • ½ teaspoon sugar
  • 1 pinch white pepper

Instructions

    Cup of Yum
  1. Cut salmon fillets several times at a 45 degree angle (do not cut through). Rub salt all over. 
  2. 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.
  3. Steam over a medium heat for about 5 minutes.
  4. Meanwhile, prepare the sauce. Mix all the ingredients in a sauce pan. Cook until bubbles appear.
  5. 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 available, please refer to my post “Shanghai scallion oil noodles” to find out how to quickly make it for single usage.
  • You may use shop-bought “Seasoned soy sauce for seafood (蒸鱼豉油)” as substitute for the mixture of light soy sauce, rice wine, sugar and white pepper.