Friday 15 January 2010

Steam Salmon Fillet With Herbs

Here is another Chinese New Year auspicious dish from Cuisine Paradise Kitchen. Despite of the Cod Fish that I always used, Salmon is another type of fish that is always on my shopping list. And since now is near to the Chinese New Year festive season, I think having something which is "BRIGHT" and "RED" will be a great presentation to impress our guests during Chinese New Year gathering...... So let me share with you my 2nd Chinese New Year "Fish" dish which I called it "鸿运当头" due to the colour of the salmon slices and herbs like red dates and wolfberries.

The idea of steaming salmon with Chinese Herbs came into my mind because I wanted to prepare something different using the salmon fillet that I bought. Instead of the usual pan-fry, bake with herbs or poaching.... I think maybe I can in-cooperate some Chinese Herbs to it and turn the Salmon into a Auspicious Chinese New Year dish.......... There are a few types of Salmon available in the supermarket or Japanese seafood stall, but usually those that we get from the local supermarket are the Norwegian Salmon which is sold in pre-packed of different parts of the salmon fillet from head to tail. No matter how you like to consume your salmon in a way from RAW to grill or poach, I am sure every different methods will brings up another level of taste in the salmon.

Ingredients: (serves 2)
1 Pieces of Boneless Salmon Fillet, abt 400g
10g Shredded Ginger
1 Stall of Spring Onion, cut into long section
4 Red Dates, soften and cut into halves
1/2 Teaspoon of Wolfberries
2 Slices of Dang Gui, break into smaller portion
Drizzle of Sesame Oil, optional

1. Rinse the Salmon fillet, pat dry and cut into slices and set aside.
2. Place some spring onion on a steaming plate, top with some Dang Gui slices and arrange the salmon slices on top of it.
3. Scatter the red dates and wolfberries evenly on the salmon slices then get ready a pot of boiling water for steaming.
4. While waiting for the water to boil, pre-heat a small frying pan with about 1 tablespoon of oil, sauté the shredded ginger till fragrant and golden brown, removed and set aside for garnish.
5. When the pot of water boils, place some saute ginger on top of the salmon slices, drizzle some ginger oil and scatter some extra chopped spring onion and steam it over medium heat for about 5 to 7 minutes depend on the thickness of the salmon slices.
6. Before severing, top with the remaining saute ginger and oil and try to scoop a few teaspoons of the fish gravy(after steaming the fish, there will be some water/sauce appears below the fish) over the fish in order to make it look more glossy and presentable.

~ This dish is best to serve warm, just right after steaming or else the texture of the salmon slices will be tough and not smooth.

Finally, this is the end product of my "Steam Salmon Fillet with Herbs - 鸿运当头" which I hope those who consume this will have great Prosperity and luck in the coming year. If you are going to try out this dish, do let me know your feedback irregardless of good/bad :) Till then I will leave you with the two Chinese New Year Fish Dish that I have shared with you..... Will update more if I have any new ideas to share...... Posted by Picasa


  1. Oh, I think this is a fantastic dish for CNY! Beautiful!

  2. Is it okay if I use any kind of fish for this? I think it would still be the same.

  3. belle cassidy mieqi20/3/11 5:48 pm

    great taste.jusst tried it :D
    thanks :)


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