Gung Hay Fat Choy Salmon

tubber

Well-Known Member
Had this last week at a friend's Chinese new year party. Tried my own version last night, turned out really well. Great for when the barby is icebound.

Use a big bamboo or metal steamer but if you're like me and don't have one, use a big pot with a cake rack propped on some cups.

Steam fish over boiling water for 12-20 minutes (with lid on) depending on thickness of filets. You could add some flavour like onions and ginger to the water if you want.

Pour some sauce over each serving. Sprinkle the topping on top or put a spoonful on the side of the plate.

Sauce:
Simmer for a few minutes together in a small pot:
3 tbsp black bean sauce
3 tbsp sake or white wine
1 tbsp soy sauce
1 tbsp Thai fish sauce(very salty)
1 tbsp sugar
1/2 cup water
1 tsp sesame oil
thicken with cornstarch/ water slurry at the end

Topping:
2 cloves garlic, 2 green onions, thumb sized knob of skinned fresh ginger.
Mince all 3 together and add a bit of veg oil and a few drops of sesame oil.

**Use Spring, coho,chum or pink salmon. Sockeye belongs on the barbecue and farmed salmon will likely induce vomitting.
 
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