Steamed Salmon Belly with Ginger
For the sauce:
1 tablespoon dark soy sauce
1 teaspoon light soy sauce
1 teaspoon sugar teaspoon
1/2 sesame oil
400g salmon belly, skinless (Salmon fillet would also be suitable.Try to buy wild salmon.)
For the ginger mix:
1/2 teaspoon salt
1 tablespoon Chinese cooking wine (hua diao), or dry sherry 100g ginger, minced to a fine puree
For the garnish:
1 spring onion, finely shredded
1 red chilli, finely shredded (optional)
- Combine all of the sauce ingredients in a small bowl. Mix well and set aside.
- Wash the salmon well and place on a heatproof plate.
- To make the ginger mix, pinch the salt and wine into the pureed ginger (using your fingertips) so that it is thoroughly mixed in. Spread the mix evenly over the top of the salmon. Steam the fish for 8 to 10 minutes.
- Remove the fish from the steamer carefully and top with the spring onion and chilli (if using). Serve immediately with the sauce on the side.