Qing Zheng Yu (Steamed Salmon with Ginger and Scallion)

Method

1. 1

   Lay the sliced ginger over a heatproof plate that fits inside your steamer and set the salmon fillets on top.

2. 2

   Steam over briskly boiling water for 8–10 minutes until the salmon just turns opaque and flakes at the thickest part.

   💡 Pull it the moment it flakes — carryover heat finishes the job, and steamed fish turns dry fast past that point.

3. 3

   Meanwhile warm the soy sauce with the sugar in a small pan until the sugar dissolves.

4. 4

   Lift the salmon from the steamer, discard the spent ginger, and pat the plate dry of excess liquid.

5. 5

   Pile the julienned ginger and spring onion threads over each fillet.

6. 6

   Heat the oil in a small saucepan until just smoking, then pour it hissing over the ginger and scallion so they curl and turn fragrant.

   💡 The oil should audibly sizzle on contact — that sound is doing the cooking.

7. 7

   Spoon the warm soy sauce around the fish and serve immediately.