Steamed Salmon Cantonese Style

Recipe by lazyme
READY IN: 30mins


  • 3
    cups water
  • 12
    lb salmon fillet, bones removed, rinsed, drained, patted dry, and cut into 2 (4-ounce)
  • 1 12
    inches length gingerroot, very thinly sliced
  • 2
    tablespoons chinese rice wine (Shao Hsing) or 2 tablespoons mirin (Shao Hsing)
  • 2
    tablespoons Thai fish sauce (nam pla)
  • 2
    tablespoons peanut oil (2-3)
  • 2
    green onions, top 2 inches removed, remaining portion julienned
  • 2
    sprigs cilantro, for garnish


  • To steam in a wok, cross two chopsticks in an X, then cut a groove in the lower chopstick so that the top one fits snugly.
  • Set the chopsticks in the wok and add water to 1 inch below the level of the chopsticks.
  • Place lid on wok and turn heat to high.
  • Place the salmon, skin side down, on a glass pie plate or rimmed glass plate slightly smaller than the diameter of the wok.
  • Cover with ginger slices.
  • Pour rice wine and fish sauce over fish.
  • When the water is boiling, remove the lid from the wok and position the plate containing the salmon and seasonings on top of the chopsticks.
  • Replace the lid and cook 7 to 8 minutes, or until the salmon just turns opaque and begins to flake.
  • Two to three minutes before the salmon is done steaming, heat the peanut oil in a small skillet over high heat.
  • When the oil is very hot, add the garlic and cook until browned.
  • Discard the garlic, but do not turn off the heat until you use the oil; it must be very hot to sear the fish properly.
  • When the salmon is cooked, transfer to a warm plate.
  • Place green onion strips on top of the fish and immediately pour hot oil over the fish and onions.
  • Garnish with cilantro sprigs and serve immediately.
  • Serves 2 as an entree, 4 as an appetizer.