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Steamed Salmon Fillet With Snow Peas, Ginger And A Black Vinegar Sauce


  • Sauce


  • 1.

    Place salmon in steamer basket.

  • 2.

    Top and tail snow peas and slice thinly.

  • 3.

    Place into steamer basket.

  • 4.

    Wash snow pea leaves and bok choy and place on top of snow peas.

  • 5.

    Peel ginger and slice it and long green onions thinly. Place into steamer basket.

  • 6.

    Set aside until ready to cook.

  • 7.

    Roughly chop ginger and long green onions.

  • 8.

    Heat a medium size stainless steel saucepan.

  • 9.

    Add oil, then ginger and long green onions and fry for 2-3 minutes.

  • 10.

    Add fish stock, black vinegar, rice wine and soy.

  • 11.

    Allow to simmer for 10 minutes.

  • 12.

    Add sugar and stir to dissolve.

  • 13.

    Place cornflour into a small mixing bowl.

  • 14.

    Add enough sauce to mix with cornflour to make a thin paste. Add back to sauce and stir well to combine.

  • 15.

    Allow sauce to simmer until it thickens.

  • 16.

    Strain through a fine sieve to remove solids.

  • 17.

    Set sauce aside and keep warm.

  • 18.

    To serve - Bring steamer up to rolling boil.

  • 19.

    Add fish and vegetables to steamer and steam for approximately 3-4 minutes.

  • 20.

    Remove basket, pile vegetables on to serving plate.

  • 21.

    Place fish on top and ladle over hot black vinegar sauce. Serve immediately.

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» Top Wine Matches For This Recipe

Andrew Graham

Sauvignon Blanc, Riesling and Semillon are the best wines to pair with Steamed Salmon Fillet With Snow Peas, Ginger And A Black Vinegar Sauce.


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