- 1kg Fresh Huon Salmon Fillet
- 4 tbsp Light soy sauce
- 4 tbsp Shaoxing wine
- 1 tsp White sugar
- 1 tsp Sesame oil
- 4 tbsp Ginger, julienned
- 4 Spring onion, julienned
- 2 tbsp Peanut oil
- 1/2 cup Coriander leaves
- Clover Hill Cuvée Exceptionelle Blanc de Blancs 2012
Preheat oven to 180 C
On a large baking tray, lay a piece of foil along the length of the tray with 10cm overhang at each end. Then place the salmon on top of the baking paper skin side up.
In a small bowl, mix together the soy sauce, shaoxing wine, sugar and sesame oil and stir to dissolve. Pour the mixture over the salmon. Scatter the top of the fish with the ginger and half of the spring onions. Cover with another piece of baking paper, then a piece of aluminium foil the same length as the bottom piece. Fold the edges of the baking paper all around the salmon to create a neat package.
Place the salmon into the oven for 25 minutes, then remove and carefully open the aluminium foil, making sure not to lose any of the juices inside. Using a large spatula place carefully slide the salmon onto a serving platter along with any juices. Scatter the salmon with the reserved sliced spring onion and ginger.
Heat the oil in a small pan until smoking then pour over the salmon, spring onion and ginger.
Scatter with coriander and serve at once with steamed rice and stir fried green vegetables.
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