Chinese🐟 Seafood

Cantonese-Style Steamed Salmon

Name: Cantonese-Style Steamed Salmon
Total time: 15 min
Cuisine: Chinese
Ingredients: ~1 center-cut fillet (400-450 g) center-cut salmon fillet; ~3-4 cloves garlic; ~2 tbsp ginger root; ~2 scallions; ~¼ cups cilantro; ~1 fresh red chili; 1 tsp sugar; 2 tbsp light soy sauce; 1 tbsp sake; 1 tbsp water; ~3 tbsp neutral oil

⏱ 15 min

Salmon fillet steamed in a bamboo steamer over boiling water, topped with an aromatic salad of ginger, garlic, scallions, and cilantro that have been soaked to mellow their flavors. A light sauce of soy sauce, sake, and sugar is poured over the fish, followed by hot aromatic oil poured over the vegetables to bloom their flavors. A temperature probe ensures perfectly cooked medium-rare salmon.

High-protein

Adapted from a video by J. Kenji López-Alt

Why I Love Steaming Fish

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Ingredients

center-cut salmon filletpin bones removed~1 center-cut fillet (400-450 g)est.
garlicthinly sliced~3-4 clovesest.
ginger rootpartly sliced thin and soaked in cold water; remainder trimmed and used to elevate the fish on the plate~2 tbspest.
scallionsgreen parts sliced lengthwise and soaked in cold water; white roots trimmed and discarded~2est.
cilantroleaves and tender stems, soaked in cold water

Steps

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1
Prepare the aromatics. Thinly slice the garlic and trim the edges off the ginger root, placing the trimmings on a plate to elevate the fish. Soak the ginger slices in cold water. Slice the green scallion parts lengthwise and soak in cold water; discard the white roots. Soak the cilantro leaves and tender stems in cold water.
2
Remove the pin bones from the salmon by feeling along the flesh to locate them, then gently pull them out with fish tweezers in the direction they are facing. Check thoroughly to ensure all bones are removed.
3
Place the sliced garlic and ginger trimmings in the steamer base, then place the salmon fillet skin-side down on top. Insert a temperature probe into the thickest part of the fish at an angle. Set the bamboo steamer over boiling water in a wok. Steam until the fish reaches an internal temperature of 105°F (approximately 7 minutes) for perfect medium-rare doneness.
4
While the fish steams, prepare the sauce by combining sugar, light soy sauce, sake, and water in a bowl. Stir until the sugar mostly dissolves. Slice the red chili thinly.
5
Once the salmon is cooked through, transfer it to a cutting board. Drain the soaked aromatics well. Wipe the wok dry and reheat it, then add a few tablespoons of neutral oil.
6
Gently slide a spatula between the fish skin and flesh to separate them, then place the skinless salmon on a serving plate.
7
Pour the sauce over the salmon, then top with half of the aromatic salad and the sliced chilies.
8
Heat the oil until it smokes, then carefully pour it over the aromatics to bloom their flavors. Top with the remaining aromatic salad and serve immediately.

Cantonese-Style Steamed Salmon

Ingredients

Steps

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