Main Courses

Black Bean Chili Steamed Salmon Head (豉椒蒸三文魚頭)


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.
Course Main Course
Cuisine Chinese


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


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.

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