Chinese Style Fish is a presentation inspired by a dish out of the Hawaiin Islands. It has been adapted to the cold clean waters of Bristol Bay. This fusion salmon recipe is currently is featured and being served at Deneki’s Rapids Camp lodge. It’s a simple, yet complex dish with an array of flavors that is relatively easy to put together. So here you go, the full recipe for you to try it at home. Let us know how it goes!
- 1/2″ Round, Napa cabbage
- 8 oz Bristol Bay salmon deboned (We used fresh Sockeye (Red) salmon)
- 1 tsp Lemon Pepper
- 1/4 oz of each chopped/ grated/ julienne: cilantro, garlic, ginger, green onion, carrot
- 1/2 sesame seeds
- 1/4 cup peanut oil
- 1 TBL soy sauce
- 1 TBL toasted sesame seed oil
Preparation & Cooking
- Start with water in a pot that will fit a steaming basket and bring water to a boil. (For the purposes of this post steamed ours in aluminum foil on the grill)
- Debone your fish and cut into 8 oz portions. Using short firm tweezers or needle-nose pliers, they work best.
- Chop/ grate your Napa cabbage, garlic, ginger, green onion, and julienne your carrots, then set aside.
- Place salmon in the steaming basket and place above the waterline and steam for approximately 8 minutes per 1-inch thickness.
- Pour peanut oil into a pot and heat to a smoking point. (We added the sesame oil to the peanut oil)
- In a shallow bowl line the bottom with the Nappa cabbage.
- Place the skinless, boneless steamed salmon (it’s easier to remove the fish from the skin after it is steamed) on top of the Napa cabbage.
- Place the remaining vegetables on top of the salmon.
- Drizzle the hot peanut oil over the entire dish.
- Drizzle soy sauce and roasted sesame oil to finish (You can drizzle the sesame oil after the soy sauce. We added the sesame oil to the peanut oil).
- Serve with a sake, soju, or a smooth Sauvignon blanc or pinot grigio. Beer is always a good choice too.