Chinese New Year recipes: steamed Wild Alaska salmon

Recipe credit: Alaska Seafood Marketing Institute

Photo credit: Steve Lee

Steamed Wild Alaska Salmon, Chinese-Style Serves 2


300ml (½ pt) vegetable stock

2 tbsp soy sauce

1 garlic clove, crushed

1 tsp grated fresh root ginger

½ tsp Chinese five-spice powder

4 spring onions, finely sliced

1 small red pepper, deseeded and thinly sliced

2 celery sticks, thinly sliced

Handful of beansprouts

2 heads pak choi, roughly shredded

2 x 100-150g (4-6oz) fillets wild Alaska salmon

Salt and freshly ground black pepper


  • Pour the vegetable stock into a wok or sauté pan. Add the soy sauce, garlic, ginger, Chinese five-spice powder and all the vegetables. Bring up to simmering point
  • Lay the salmon fillets on top of the vegetables and put a lid on top, or cover with a sheet of foil. Cook for 6 to eight minutes, or until the fish is done. The flesh will be opaque and should flake easily when tested with a fork
  • Taste the broth, seasoning with salt and pepper if needed, or add a little more soy sauce. Ladle into warm bowls and serve at once

Cook’s tip: To make the dish more substantial, serve with rice or egg noodles.



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Editor in chief Suzi Dixon studied at Bournemouth university, went away for a while to work at The Daily Telegraph, then moved back to the sunny South coast for a quiet (er) life. Bournemouth News & Info is her website and she is assisted by the fabulous Fred From France in all things geeky and technical. Hire us to make your website, too, if you like.

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