Tuesday, 4 June 2013

Steamed Salmon with Lemon, Ginger and Soy (檸檬豉油蒸三文魚)

This one probably gets cooked at least once a fortnight, if not weekly. It's another "in the top of the rice cooker" dishes and the children love it mixed in with their rice, with plenty of sauce. Go easy on the lemon - 2-3 thin slices should be enough - anything more will overpower the dish. I think this dish needs the seasoned soy sauce for seafood, rather than normal light soy - use a Japanese soy sauce such as Kikkoman if you don't have the seafood soy sauce.


  • 2 salmon fillets or salmon steaks
  • 3-4 slices of peeled, raw ginger
  • 2-3 thin slices of lemon
  • Seasoned soy sauce for seafood


  • Wash the salmon fillets, pat dry and place in a steaming dish
  • Place the ginger evenly on top of the salmon fillets, then place the lemon slices on top of the ginger
  • Pour over the seasoned soy sauce for seafood - my children love this so I normally have up to 1cm depth in the dish
  • Steam for 10 minues. If you are using a rice cooker, place in the steaming basket just before the button comes back up and allow to steam for 10-15 minutes
  • Serve with rice and green vegetables such as broccoli, choi sum, courgettes etc.

Steamed Salmon with Lemon, Ginger and Soy

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