This Shanghai-style steamed salmon recipe may just become your new favorite salmon preparation.This simple, fragrant, and delicious dish takes minutes to prepare.It’s basically one step to season it.

Then you steam it for a few minutes, and it’s done! If you’re looking for new ways to prepare salmon, look no further than this recipe, inspired by my childhood in Shanghai.  A Shanghainese Way to Prepare Steamed Fish This method of steaming fish is a Shanghainese technique.With the large Cantonese population in the U.S, the Cantonese steamed fish technique is more well-known in the states.  Growing up in Shanghai, however, this is how my aunts and grandma used to prepare any steamed fish—not necessarily salmon, but whatever fish they could get that was suitable for steaming.  (In fact, the first time I saw Bill’s family prepare a steamed fish, it struck me as rather complicated compared to what I was used to.Considering that our Cantonese steamed fish recipe only takes 20 minutes to make, that should tell you something about how easy this particular recipe is.) Like the Cantonese preparation, this recipe also uses ginger and scallion.

However, the key flavor here is actually Shaoxing wine, which you won’t find in Cantonese steamed fish.  Moreover, salt (rather than lots of soy sauce) plays an important role in bringing all the flavors “home.” Believe it or not, the ginger and scallion are not as important, though they are sort of the icing on the cake.Y

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