Steamed salmon head with salted soya-garlic-chilli sauce

Credit: Norwegian Seafood Council.

The Norwegian Salmon marketed in Malaysia is vetted by the Norwegian Seafood Council to ensure you and your family consume fish that is safe and fresh.

Salmon is known to be beneficial for your health due to its high Omega-3 content and vitamin B.

It is linked to improving the function of your brain, heart and joints, as well as lowering cholesterol levels. For those working out, salmon helps maintain muscle mass.

Ingredients

  • 2 tablespoons salted fermented soya bean, washed and soaked
  • 1 teaspoon black fermented soya bean, soaked
  • 3 red chillis, chopped
  • 10 cloves garlic, chopped
  • 200g spring onion, chopped
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 100g ginger, chopped
  • 3 tablespoons of oil
  • 500ml chicken stock
  • 1 tablespoon potato starch
  • 2 whole salmon head, cut in half
  • Sugar, salt and pepper to taste

Method

  • In a pan or wok, sauté garlic and ginger until fragrant.
  • Add black fermented soya beans and salted fermented soya beans. Cook until it is soft, then season with oyster sauce, sesame oil and chicken stock. Bring to a simmer.
  • Sprinkle in a little seasoning (sugar, salt and pepper) and taste. Adjust to your liking before adding in the chopped chilli.
  • Add 1 tablespoon potato starch. Stir until sauce has thickened, then turn off heat and set aside.
  • Prepare a steamer for the salmon.
  • Cut the salmon head in half, place into a heat proof dish and steam with some ginger for 10 minutes.
  • Remove the salmon from the steamer and pour away water.
  • Spoon sauce over the fish and garnish with spring onion.
  • Serve and be ready for compliments.

This article first appeared in butterkicap.com

Butterkicap is a food and culture platform and community that enables anyone to experience Malaysia through stories of her people, food and places.