Black Bean Chili Steamed Salmon Head (豉椒蒸三文魚頭)
This dish is a wonderful way to appreciate the full flavor spectrum of salmon while enjoying the spicy and umami notes of black bean chili sauce.
Ingredients
For the Salmon Head:
- 1 large salmon head split in half, cleaned and scales removed
- Salt for rubbing
- 1 teaspoon cornstarch
- 1 tablespoon Shaoxing wine
For the Black Bean Chili Sauce:
- 2 tablespoons fermented black beans rinsed and finely chopped
- 2 red chilies finely chopped
- 3-4 cloves garlic minced
- 1 thumb-sized piece of ginger minced
- 1 tablespoon soy sauce
- 1 teaspoon sugar
For Steaming:
- Green onions sliced (for garnish)
- Fresh cilantro leaves for garnish
Instructions
Prep the Salmon Head:
- Rub the salmon head halves with salt and rinse off.
- Sprinkle the cornstarch and Shaoxing wine over the salmon head, ensuring even coverage. This will help to remove any fishiness and enhance the flavor.
Prepare the Black Bean Chili Sauce:
- In a bowl, combine the chopped black beans, red chilies, minced garlic, and minced ginger.
- Add the soy sauce and sugar, then mix well. Set aside.
Steam the Salmon Head:
- Place the salmon head halves on a heatproof plate suitable for steaming.
- Spread the black bean chili sauce evenly over the surface of the salmon.
- Steam over high heat for about 12-15 minutes or until the salmon is fully cooked. The exact time will depend on the size of the salmon head.
Garnish and Serve:
- Once the salmon is cooked, remove the plate from the steamer.
- Garnish with sliced green onions and fresh cilantro leaves.
- Serve immediately, ideally with a bowl of hot, steamed jasmine rice.
