Nyonya Steamed Salmon

4 salmon fillets (or 1 large side of salmon)
5-6 Thai shallots (or ½ red onion), roughly chopped
3 red chillies, roughly chopped
3 garlic cloves, roughly chopped
20g ginger, roughly chopped
2 lime leaves, finely sliced
1 teaspoon black peppercorns
3 tablespoons vegetable oil

The Sambal Sauce
1 tablespoon brown sugar
1 tablespoon red fermented bean paste (or red miso)
1 tablespoon oyster sauce
1 tablespoon sweet chilli sauce
1 tablespoon fish sauce
50ml chicken stock

PREPARATION

1. Pound or blitz the shallots, chillies, garlic, ginger, kaffir lime leaves and black peppercorns into a smooth paste.
2. Mix together the brown sugar, fermented bean paste, oyster sauce, sweet chilli sauce, fish sauce and chicken stock.

COOKING

1. Heat the vegetable oil over a medium heat and fry the spice paste for 5 minutes, stirring regularly until fragrant.
2. Pour in the sauce mixture and continue cooking until the liquid reduces and the paste becomes thick and jammy.
3. Place the salmon onto a heatproof plate or shallow dish.
4. Spoon a generous layer of the sambal over the salmon, reserving any extra for another use.
5. Place the dish into a prepared steamer.
6. Steam over high heat for 8–10 minutes, depending on the thickness of the salmon.
7. Check the salmon is just cooked through and flakes easily with a fork.
8. Carefully remove the fish from the steamer.
9. Spoon over any cooking juices from the plate.
10. Serve immediately with steamed rice and stir-fried green vegetables.

School of Wok Tips

• Fry the sambal slowly to develop a deep, rich flavour before steaming the fish.
• Fresh or frozen kaffir lime leaves provide the best aroma.
• Any leftover sambal can be stored in the fridge and used with chicken, prawns or vegetables.
• Avoid overcooking the salmon—it should just flake apart when gently pressed.

FAQs

Can I use another fish?
Yes, sea bass, cod, snapper or trout all work well with this sambal.

What is red fermented bean paste?
It's a savoury fermented soybean paste that adds depth and umami, similar to red miso.

Can I make the sambal in advance?
Yes, it keeps well in the fridge for several days and can be used as a versatile cooking paste.