Steamed salmon with black beans

Salmon is not a Chinese fish although it is growing in popularity in cosmopolitan Hong Kong and Canton. Ken Hom shows you how east meets west
By Ken Hom
Steamed salmon with black beans
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 450 g fillet of salmon, boneless, skinned and divided into 4 equal pieces
  • 1 tsp salt
  • 1/4 tsp freshly ground white pepper
  • 2 tbsp black beans, rinsed and chopped
  • 1 1/2 finely chopped garlic
  • 1 tbsp finely chopped fresh ginger
  • 1 1/2 tbsp Shaoxing rice wine or dry sherry
  • 1 tbsp light soy sauce

For the garnish

  • 3 tbsp finely chopped spring onions
  • 1 small handfuls fresh coriander
  • 1 1/2 tbsp groundnut oil, (peanut)


1. Sprinkle the salmon pieces evenly with salt and pepper. Combine the black beans, garlic and ginger in a small bowl. Put the fillets on a deep heatproof plate and evenly scatter the black bean mixture over the top. Pour the Shaoxing rice wine or dry sherry and soy sauce over the fish.

2. Set up a steamer or put a rack into a wok or deep pan and fill it with 5cm of water. Bring the water to the boil over a high heat. Carefully lower the fish and plate into the steamer or on to the rack. Turn the heat to low and cover the wok or pan tightly. Steam gently for 8 to 10 minutes, depending on the thickness of the fillets. Top up with boiling water from time to time. When the fish is cooked, remove the plate from the steamer or wok. Scatter the spring onions and coriander on top of the fish.

3. Heat a wok or large frying pan until it is very hot. Add the oil and when it is very hot and slightly smoking, pour this over the fillets. Serve at once.

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