Steamed Salmon

Method5 steps · about 30 min

1. 1

   Step 1: Descale the salmon (1 lb) skin if needed, rinse away scaling debris and pat dry. Cut the 1 lb salmon into four equal portions. From the total 2 oz scallions, tear one stalk into pieces and scatter it on the heatproof steaming plate. Put the salmon on top and reserve all remaining scallions.

   Uses 1 lb salmon · 2 oz scallions: use one stalk under the salmon and reserve the remainder · Clean water, enough to rinse scaling debris from the fish

   
2. 2

   Step 2: Cut a few thin slices from the total 1 oz ginger and place on the salmon. Shred the remaining ginger finely and reserve. Cut the reserved scallion whites and greens into fine strips for finishing.

   Uses Salmon on its scallion-lined plate · Remaining scallions from the 2 oz divided supply · 1 oz ginger, divided

   
3. 3

   Step 3: Mix the 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp cooking wine, 1/4 tsp sauce white pepper and 1/2 tsp sugar. Taste this clean sauce and adjust if desired. Separately sprinkle a little additional white pepper directly on the salmon.

   Uses 1 tbsp light soy sauce · 1 tsp dark soy sauce · 1 tbsp oyster sauce · 1 tbsp cooking wine · 1/4 tsp white pepper · 1/2 tsp sugar · A little additional white pepper, for sprinkling on the salmon · Salmon prepared with steaming ginger slices

   
4. 4

   Step 4: Bring steamer water to a boil below the rack/plate. Place the prepared salmon plate on the rack, cover and steam over high heat for about 8–10 minutes, continuing as needed until the thickest part of every piece reaches 63°C/145°F.

   Steam salmon to at least 63°C · 10 minUses Prepared seasoned salmon plate · Water for steaming, just below the plate on its rack

   
5. 5

   Step 5: Carefully remove the fully cooked salmon plate and scatter the reserved fine ginger and scallion strips on top. Remove the rack, discard the steamer water and dry the wok thoroughly. Heat the separate 3 oz oil until very hot, then carefully spoon it over the finishing ginger and scallions. Garnish with the 1 oz cilantro and drizzle the prepared seasoning sauce around the fish and plate juices. Serve.

   Uses Fully steamed salmon · Reserved shredded ginger and scallions · 3 oz oil · 1 oz cilantro · Prepared soy-oyster seasoning sauce