Chinese Steamed Salmon with Soy Ginger & Spring Onion

Presentation of Chinese Steamed Salmon with Soy Ginger and Spring Onion

We live a very multicultural life and at every opportunity we have partaken in festivals all over the world during our life and work overseas and in Australia. One such example is Chinese New Year celebrations, which in the lunar calendar is the first day of the first new moon. My time spent learning and cooking professionally as chef and in my home kitchen has had a strong influence on the way I live my life and the food I prepare, cook and enjoy with family and friends. When I was tutored in Adelaide by Master Chef Cheong Liew OAM I learnt a diverse range of cuisines, cooking techniques and skills that I use to this day. In the restaurant and at home I have always cooked with local seasonal ingredients in a multicultural way. Here is a delicious fresh fish dish you can quickly and easily prepare for Chinese New Year. Enjoy with Riesling, Sauvignon Blanc or white wine with a little residual sugar that suits Asian style cuisine. If you have any questions, please don’t hesitate to contact me.  Happy Cooking!


4 x 150g fillet portions of Salmon or Ocean Trout
4 Tablespoons light soy sauce
2 Tablespoons Chinese rice wine (white)
2 teaspoons caster sugar
3-4 Tablespoons filtered water
2 teaspoons sunflower oil
6 to 8 drops of toasted sesame oil
3 Tablespoons finely shredded/fine julienne slices peeled ginger
4 Tablespoons finely shredded/fine julienne slices of spring onion
1-2 red birds eye chillies, seeds removed and finely chopped (optional garnish)
3-4 Tablespoons fresh green coriander leaves
Blanched green vegetables, cut into bite-size pieces such as snow peas, spinach, bok choy, broccolini, beans, etc.


Mix the light soy, Chinese rice wine, caster sugar, water and oils in a frying pan large enough to take all the Salmon fillets comfortably with room to move.

Add a third of the spring onions and ginger. Bring to the boil. Simmer for a minute.

Add the Salmon with the remaining ginger and another third of the spring onions on top of each fillet and around the fish.

Cover with a lid. Poach the Salmon till just cooked and tender.

Serve the poached Salmon over the blanched greens and sauce over and around.

Garnish with the remaining third of spring onion, fresh coriander leaves and finely chopped red chilli (if using) which adds a lovely fresh ‘bite’ of heat to each mouthful!

Serve with steamed Jasmine rice.  Eat with chopsticks and spoon.

Enjoy!  Happy Chinese New Year!

Be inspired to become more adventurous with this highly nutritious seafood in my Fresh Tasmanian Fish class.

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