WHOLE STEAMED SALMON WITH SHIITAKE MUSHROOMS, SOY AND GINGER

METHOD

Step 1

Wash salmon and pat dry. Make 7 cuts across the fish on an angle. Season with salt.

Step 2

Spread spring onions on perforated steamer tray and lay fish on top. Stuff cavity with ginger and garlic. Add wine.

Step 3

Place salmon in oven at 200°C or use the steam setting and cook for 30 minutes. Test and continue to cook, if necessary, until salmon is fully cooked.

Step 4

Heat oil in pan, add mushrooms and cook until softened.

Step 5

Mix tamari, Shaoshing wine and sugar. Add to pan and cook with black beans until reduced and thickened.

Step 6

Remove fish from oven. Place on serving platter. Pour over sauce and add garnish.

Ingredients:

• 1 whole Tassal Salmon (3-4kg), cleaned, scaled, gutted
• sea salt to season
• 100g spring onions
• 25g garlic cloves, sliced
• 25g fresh ginger, sliced
• 125ml Chinese
• cooking wine
• For the sauce
  • 60ml oil
  • 200g shiitake mushrooms, sliced
  • 125ml tamari
  • 125ml Shaoshing wine
  • 30g white sugar
  • 70g fermented black beans, rinsed
• To garnish
  • spring onions, sliced
  • coriander sprigs
  • julienne ginger
  • long red chilli, sliced
  • 20ml sesame oil