Chinese Steamed Salmon (25 min)

Side shot of Chinese steamed salmon fish in a soy based sauce with spring onions.

5 from 1 vote

Chinese Steamed Fish with ginger and scallions and soy sauce is an easy, delicious, healthy fish recipe. I use salmon fillet- after a very quick marinade, the fish is steamed and drizzled with a flavourful sauce that is delicious with rice. This Chinese style steamed fish fillet is ready in only 20 minutes, making it one of my weeknight staple dishes.

Prep Time15

Cook Time7

Total Time22

Course: Side Dish

Cuisine: Cantonese, Chinese

Servings: person

Calories: 478kcal

Author: Zen

Equipment

steamer You can use a wok to steam

Ingredients

1 Salmon Fillet Skin on, thawed/ fresh

Marinade

1 inch Ginger Grated, keep the grated ginger and juice
1 Tablespoon mirin Substitute: 1 Tablespoon shaoxing/ sake + a dash of white sugar

Sauce

1½ Tablespoon neutral vegetable oil
2 Tablespoons seafood soy sauce Substitute: Chinese light soy sauce

Garnish

1 sprig scallion sliced lengthwise
1 big red chili sliced lengthwise

Instructions

Take your fish out of the fridge and place at room temperature (we don't want to steam from frozen.)
Grate 1 inch of ginger- mix the grated ginger (and juice) with 1 Tablespoon of mirin.
Place the fish in the mirin-ginger marinade for 10- 15 minutes. (Turn the fish so that it is fully coated then leave it flesh down in the marinade.) Whilst the fish is marinating, slice the scallions and chilies for garnish.
Steam the (thawed/ fresh) salmon fillet for about 7 minutes. (This is for a 2.5 cm thick (about 1 inch) fillet. If your fillet is thinner/ thicker, please increase/ decrease the time accordingly.) If you don't have a steamer, you can steam in your walk- see the Step by Step photos above.
Whilst the fish is steaming, slice the spring onion and chili garnish (if using.)
Heat 1-2 Tablespoons of neutral vegetable oil in a pan. When hot, CAREFULLY pour 2 Tablespoons of seafood/ soy sauce into the pan- watch out as it may sizzle and splatter.
Plate the cooked salmon then pour the sizzling sauce over the fish fillet.
Eat immediately- steamed fish tastes best when hot. Serve with a bowl of white rice!

Notes

If cooking more than 1 fillet, increase the sauce accordingly. For example, if steaming 2 pieces of salmon, grate 2 inches of ginger and mix it with 2 Tablespoons of mirin.

Nutrition