Looking for a simple yet flavorful fish dish? This Chinese-inspired steamed salmon is perfect for a weeknight meal. The delicate sweetness of the fish is perfectly complemented by the warm spice of star anise and a touch of heat from the Scotch bonnet chili. Lightly smoked salmon adds an extra layer of complexity, but feel free to use unsmoked fillets for a milder flavor.
Spice Ideas
- Peppers: Swap the Scotch bonnet for black peppercorns for a more subtle heat with aromatic depth. Green peppers offer a fresh, herbaceous note.
- Star Anise Alternatives: Feeling adventurous? Try allspice for fruity notes or coriander for a citrusy-floral twist.
- Dried Chilies: Want a smoky flavor? Substitute rehydrated and sliced dried chilies for the fresh ones.
Serves 4
Prep time 30 mins
Cooking time 10 mins
- 4 skinless salmon fillets (lightly smoked, preferred)
- ½ teaspoon ground white pepper
- Handful of star anise, broken into pieces
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon finely chopped fresh ginger
- 1 Scotch bonnet chili, deseeded and thinly sliced (about 12 strips)
- 2 teaspoons light soy sauce
- 2 teaspoons dark soy sauce
- 3 spring onions, thinly sliced
- 1 tablespoon vegetable oil
- 2 teaspoons sesame oil
- 1 teaspoon chili oil
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Prep the Fish: Pat the salmon fillets dry and season them with the white pepper. Arrange them in a single layer in a heatproof dish. Place a piece of broken star anise under each fillet and another piece on top.
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Flavor Boost: Pour the Shaoxing wine or sherry into the dish. Scatter the chopped ginger over the fish and top each fillet with a few chili strips.
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Steaming Time: Fill a steamer or deep pan with water (about 2 cm deep) and bring it to a simmer. Place a trivet in the bottom of the pan if using a deep pan. Carefully place the dish with the salmon in the steamer and cover the pan tightly with foil. Steam over low-medium heat for 8-10 minutes, depending on the thickness of the fish. If needed, add more hot water to the pan during steaming.
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Finishing Touches: Once cooked through, remove the dish from the steamer and discard the star anise pieces. Drizzle the soy sauces over the fish and garnish with the spring onions.
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The Hot Stuff (Optional): Heat a wok or heavy-bottomed pan over high heat. Add the vegetable oil, sesame oil, and chili oil. Swirl the oils around the pan until very hot and slightly smoking. Then, remove the pan from the heat and carefully pour the hot oil mixture over the cooked salmon.
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Serve and Enjoy: Pair your delicious steamed salmon with steamed rice and stir-fried greens like pak choi for a complete and satisfying meal.