Simple Chilli Bean, Garlic and Ginger Oil Steamed Salmon

2 salmon fillets or white fish fillets

2 spring onions, very finely chopped
2 cloves garlic, very finely chopped
1 thumb-size piece ginger, very finely chopped

The Sauce

2 tablespoons chilli bean sauce

Pinch salt
Pinch sugar

3 to 4 tablespoons vegetable oil

Steamed rice, to serve

PREPARATION

1. Place the fish fillets onto a heatproof plate or shallow bowl. Set inside a steamer or steam oven at 100 percent steam. Steam for 8 minutes until just cooked through and flaky but still moist.
2. In a heatproof bowl combine finely chopped spring onion, garlic and ginger. Add chilli bean sauce, a pinch of salt and a pinch of sugar. Mix well.

COOKING

1. Heat vegetable oil in a wok until smoking hot. Allow it to heat for a few seconds so it reaches full temperature.
2. Carefully pour the smoking hot oil over the chilli bean mixture. It should sizzle immediately and release a strong aromatic fragrance. Stir to combine.
3. Spoon the hot chilli bean, garlic and ginger oil generously over the steamed fish.
4. Serve immediately with steamed rice and simple vegetables.

School of Wok Tips

• Chop aromatics very finely so the hot oil cooks them evenly.
• Ensure the oil is fully smoking before pouring to release maximum fragrance.
• Do not oversteam the fish or it will lose its delicate texture.
• Balance chilli bean paste with a touch of sugar to soften its intensity.

FAQs

Can I use a different type of fish?
Yes? Trout, seabass or cod all work well in this style of steaming.

What is chilli bean sauce?
It is a fermented broad bean paste with chilli, commonly used in Chinese cooking for depth and heat.

Can I steam this without a steam oven?
Yes? Use a bamboo steamer over a wok of boiling water and steam for the same amount of time.