Steamed salmon with scallion oil (葱油三文鱼)

A healthy, tasty dish ready in 10 minutes. Steamed salmon fillets with homemade scallion oil is aromatic, moist and tender.

My favourite way to cook fish has to be steaming. Usually it only takes a few minutes to prepare and the fish keeps its moisture and tenderness. I steamed some salmon fillets the other day, seasoned with homemade scallion oil. It was too good not to share with you.

That day I wanted to prepare a quick lunch for two and I was craving something warm and light. After searching in my nearly-empty fridge, I decided to make a dish combining salmon, edamame (aka fresh green soybeans) and homemade scallion oil. Ten minutes later, a healthy, tasty meal was ready to be tucked in (I also served Shanghai scallion oil noodles as staple).

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My steamed salmon with scallion oil (葱油三文鱼) is inspired by classic Cantonese steamed fish in which a whole fish is steamed with ginger and scallions, then flavoured with seasoned soy sauce. Using fillets will save you lots of time in preparing the fish. I also add homemade scallion oil to enhance the aroma of the dish.

To season the steamed salmon, I use a mixture of light soy sauce, Shaoxing rice wine, sugar and white pepper. If you’d like to make this simple dish even simpler, you can use shop-bought seasoned soy sauce for seafood (蒸鱼豉油) to replace all the ingredients mentioned above.

5 from 3 votes

Steamed salmon with spring onion oil (葱油三文鱼)

By Wei Guo

A healthy, tasty dish ready in 10 minutes. Steamed salmon fillets with homemade spring onion oil is aromatic, moist and tender.

Prep: 3 minutes mins

Cook: 7 minutes mins

Total: 10 minutes mins

Servings: 2

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Ingredients 

For steaming

• ▢ 2 pieces salmon fillets, about 250g/9 oz
• ▢ 1 pinch salt
• ▢ 3 slices ginger, julienned
• ▢ 2 stalks scallions, chopped
• ▢ 70 g edamame, ½ cup

For the sauce

• ▢ 1 tablespoon homemade scallion oil, see note 1
• ▢ 2 teaspoon light soy sauce, see note 2
• ▢ ½ teaspoon Shaoxing rice wine
• ▢ ½ teaspoon sugar
• ▢ 1 pinch white pepper

Instructions 

• Cut salmon fillets several times at a 45 degree angle (do not cut through). Rub salt all over. 
• In a steamer (filled with hot water at the bottom), put in half of the ginger and scallions. Place the fillets on top. Fill the cuts of the fillets with the rest of the ginger and scallions. Add edamame to the side.
• Steam over a medium heat for about 5 minutes.
• Meanwhile, prepare the sauce. Mix all the ingredients in a sauce pan. Cook until bubbles appear.
• When the fillets are done, place them onto a serving plate along with the edamame. Pour the sauce over.

Notes

1. If you don’t have homemade scallion oil available, please refer to my post “Shanghai scallion oil noodles” to find out how to quickly make it for single usage.

2. You may use shop-bought “Seasoned soy sauce for seafood (蒸鱼豉油)” as substitute for the mixture of light soy sauce, rice wine, sugar and white pepper.

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Nutrition information is automatically calculated, so should only be used as an approximation.

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