Salmon Steaks with Black Bean Sauce Recipe

Name: Salmon Steaks with Black Bean Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons black beans, fermented salted; 3 each garlic cloves chopped; 1 teaspoon ginger minced, peeled; 2 tablespoons soy sauce, tamari; 2 tablespoons vermouth dry; 1/2 teaspoon sugar; 6 each scallions, spring or green onions; 6 slices ginger fresh, peeled, (quartersized), shredded; 6 each salmon steaks blotted dry; 2 teaspoons salt; 4 tablespoons peanut oil or corn oil; 1 x white pepper to taste; 1 handful coriander fresh

Servings: persons

3 tablespoons black beans, fermented salted
3 each garlic cloves chopped
1 teaspoon ginger minced, peeled
2 tablespoons soy sauce, tamari
2 tablespoons vermouth dry
1/2 teaspoon sugar
6 each scallions, spring or green onions
6 slices ginger fresh, peeled, (quartersized), shredded
6 each salmon steaks blotted dry
2 teaspoons salt
4 tablespoons peanut oil or corn oil
1 x white pepper to taste
1 handful coriander fresh

1
SOAK BLACK BEANS in lukewarm water for 5 minutes.
2
Drain, rinse with cold water; drain.
3
Combine black beans with garlic, ginger, soy sauce, dry vermouth and sugar; gently mash together.
4
Cut 3 green onions into 2-inch-long sections and cut 3 into 2-inch-long slivers.
5
Put green onion sections and half the shredded ginger on bottom of a shallow heatproof plate (like a glass Pyrex pie plate).
6
Sprinkle salmon with salt.
7
Place salmon steaks in a single layer on top of green onions.
8
You may need to use 2 plates with a 2-tier steamer unit.
9
Scatter remaining shredded ginger.
10
Top each steak with 1/2 tablespoon of the black-bean mixture and half the green onion slivers equally over the steaks.
11
Fill a wok or steamer with enough boiling water to come within 1 inch of the bottom of bamboo steamer.
12
When the water comes to a boil, put the fish with its plate into the bamboo steamer.
13
Cover.
14
Steam over medium-high heat for 10 minutes.
15
When done, remove cover away from your face and carefully lift out the plate.
16
In a small pan heat the peanut or corn oil until hot and almost smoking.
17
Sprinkle salmon with white pepper and scatter the remaining fresh green onion slivers on top.
18
Carefully pour the hot oil over the fish steaks.
19
It should sizzle.
20
Garnish with fresh coriander leaves.
21
Serve hot with steamed rice.

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons black beans, fermented salted, 3 each garlic cloves chopped, 1 teaspoon ginger minced, peeled, 2 tablespoons soy sauce, tamari, and more.

Yes, Salmon Steaks with Black Bean Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon Steaks with Black Bean Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions