Steamed Salmon with Black Beans

Many of my friends are Salmon connoisseurs are always asking for new cooking techniques for this fish.

This is my favorite recipe for Salmon and is very healthy for you.This recipe is for 4 portions but can be divided into smaller quantities if needed. Serve with freshly steamed Bok-choy or Gay-ling to complete this tasty dish! Enjoy!


800gms of Fresh Salmon fillet (Boneless, skinned and divided into 4 portions of 200gms each)

1 teaspoon of salt

1/4 teaspoon of freshly ground pepper

2 tablespoons of chopped black beans

1.5 tablespoons of finely chopped garlic

1 tablespoon of finely chopped fresh ginger

1.5 tablespoons of dry sherry or Shaoxing rice wine

1 tablespoon of light soy sauce

3 tablespoons of finely chopped spring onions or (julienne lengthways by rolling entire spring onion top for a seaweed look)

small handful of fresh coriander

1.5 tablespoon of groundnut oil or sesame oil


1.Sprinkle the salmon pieces evenly with salt and pepper.

2.Combine the black beans, garlic and ginger in a small bowl.

3.Prepare a steamer with a plate that will fit in the steamer comfortably.

4.Put the fillets on a heatproof plate and evenly scatter the black bean mixture over the top.

5.Pour the Shoaxing rice wine or dry sherry over the top of the fish along with the soy sauce.

6.Once steamer is ready, (at optimum  steaming at 100C) place the fish plate into the steamer and then turn heat to low.

7.Steam gently for 8-10 minutes depending on thickness of the fillets.

8.Replenish the water in the steamer as necessary , if water is running dry

9.When the fish is cooked, place bok choy/gay-ling in steamer for approximately 5 minutes.

10.Scatter the spring onions and coriander on top of the fish.

11.Heat a pan or wok over high heat until hot and add Groundnut/Sesame oil and once slightly smoking, pour this over your fish.

12. Serve with the steamed bok choy/gay-ling.

We hope you enjoy your Steamed Salmon with Black Beans recipe from the chefs at Cheffing Around..


Fijian Kokoda

Fijian Kokoda

Bula everyone! This is my favorite dish from Fiji and it suited the hot humid climate perfectly and should also suit our hot Australian summers also.

Best made with freshly caught white fleshed fish and once tried can be altered to include your favorite flavors. eg more coriander, more chilli.

Best served ice cold and the perfect entree for that next BBQ! Enjoy!

Fijian Kokoda

From Fiji, perfect for those hot days as an entree for your BBQ



  • 1 Spanish Mackerel Fillet/ Mahi Mahi, Snapper, Coral trout, (or similar boneless, white firm fleshed fish)½ Cup Lime Juice (marinade)
  • 1 cup Coconut Cream (fresh is best)
  • ½ cup Lime Juice (serving)
  • 2 Tbs Shallots (finely diced)
  • 2 Tbs Red Capsicum (finely diced)
  • 2 Tbs Green Capsicum (finely diced)
  • 2 Tbs Cucumber (finely diced)
  • 2 t/s Red Chili (finely chopped)
  • 2 Tbs Red Onion (finely diced)
  • 2 Tbs Coriander (finely chopped)
  • 2 Tbs Tomato (finely diced)
  • Salt Pepper to taste


Dice the fish fillet into small cubes.  Place in a non reactive container with the lime juice to marinade. Cover and refrigerate overnight.Over the next 12 to 24 hours the fish should become opaque and cooked.Drain the lime juice (reserving the liquid) from the fish.Toss the fish through the coconut mixture, adding any lime juice if required.Mix well and chill. Refrigerate for 4 hours before use and serve with a salad or on its own.Place a lettuce leaf in a small dish and spoon in mixture.Serve immediately with salt and pepper.

If you would like one of our expert Chef's to help you create this and any other lovely dishes for your next function, send us a note using the contact form below with your details and requirements and we'll be happy to get back to you.

Security Code:
security code
Please enter the security code: