“Chinese Style” Steamed Salmon with Ginger and Spring Onions

This Cantonese classic has been given the Huon treatment, our premium salmon fillet works perfectly with the aromatic combination of ginger, soy and green onions.

We recommend pairing this dish with Clover Hill Cuvée Exceptionelle Blanc de Blancs 2012

Preparation:: 10 Minutes
Cooking:: 25 Minutes
Serves:: 6-8

1

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 a piece of baking paper on top. Place the trout on top of the baking paper skin side up.
2

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.
3

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.
4

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.