Highline Fish Co

Recipe: Steamed Salmon with Black Bean Sauce

 Recipe photo. Taken fresh on a local BC fishing boat.

Ingredients

  • 1 pound of fresh salmon fillet (preferably with skin intact)
  • 1 scallion; separate the white and green parts; cut into long thin slices (julienned)
  • 1 small ginger, about 1-2 inch long; skinned and cut into long thin slices (julienned)
  • ¼ to ½ teaspoon kosher salt
  • 2 tablespoon vegetable oil (preferably oil with mild flavor and high smoke point such as grapeseed, canola, avocado oil, etc.)

Sauce:

  • 1 teaspoon fermented black beans (rinsed & chopped into small pieces)
  • 1 teaspoon light soy sauce
  • ¼ teaspoon Chinese black vinegar
  • ¼ teaspoon sugar

Directions

  1. Remove the scales from the salmon fillet, then cut the fillet into 3 to 5 slices (each about 1 inch wide) and lay them separately with the skin on the side on a plate.
  2. Cut the scallion and ginger.
  3. Combine all the sauce ingredients and mix them well.
  4. Boil water over high heat in a steamer or a large pot with a steamer rack (make sure the water level is below the rack).
  5. While waiting for water to boil, sprinkle kosher salt, ginger and white-colored scallion slices on top of each salmon slice, then drizzle the sauce on top.
  6. When the water boils, transfer the plate to the steamer. Cover and cook on high for 6 minutes.
  7. After the fish is done steaming, turn off heat and carefully remove the lid (making sure not to drip water into the plate).
  8. In a small pan, heat the 2 tablespoons of oil until very hot but not smoking. Then lay the julienned green parts of the scallion evenly on top of each salmon slice. Next pour the hot oil over the scallions (you should hear a sizzling sound while pouring the hot oil).
  9. Serve family style or each fillet on separate plates. Enjoy!

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