Steamed Salmon with Ginger and Scallion

Steps

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1. 1
   If the salmon still has scales, remove them by placing the fillet in a plastic bag and scraping gently with a spoon against the scales.
   ▶ ≈0:27
2. 2
   Rinse the salmon in clean water and pat it dry thoroughly with paper towels.
   ▶ ≈2:02
3. 3
   Cut the salmon into 4 equal pieces for serving.
   ▶ ≈2:22
4. 4
   Place scallion pieces on a steaming plate to create space under the fish for even heating and aroma.
   ▶ ≈2:37
5. 5
   Slice the ginger thinly and cut it into thin strips; similarly slice and cut the remaining scallion into thin strips. Set aromatics aside.
   ▶ ≈3:04
6. 6
   Place the salmon pieces on the prepared plate over the scallion base and layer the sliced ginger on top.
   ▶ ≈3:17
7. 7
   Mix the sauce ingredients: 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp cooking wine, 1/4 tsp white pepper, and 1/2 tsp sugar. Sprinkle white pepper directly on the salmon. Taste and adjust seasoning if needed.
   ▶ ≈4:03
8. 8
   Bring water to a boil in a pot or wok with a steaming rack. The water level should reach the bottom of the plate. Place the salmon plate on the steaming rack and cover.
   ▶ ≈5:26
9. 9
   Steam on high heat for 7–10 minutes until the internal temperature reaches 145°F (63°C). Do not overcook or the fish will dry out. You can test doneness with a chopstick if you don't have a thermometer.
   ▶ ≈5:47
10. 10
    Pour off any excess liquid from the steaming plate.
    ▶ ≈7:12
11. 11
    Layer the ginger and scallion strips on top of the salmon.
    ▶ ≈7:26
12. 12
    Heat about 3 oz of oil in another wok or pan on high heat until it just begins to smoke.
    ▶ ≈7:40
13. 13
    Pour the hot oil over the ginger and scallion to release their aromatic flavor.
    ▶ ≈7:53
14. 14
    Garnish with fresh cilantro and drizzle the sauce around the edge of the salmon. Serve immediately.
    ▶ ≈8:06