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Black Bean & Garlic Steamed Salmon


  • 4 fillets of salmon (110g)
  • 1 tbsp Chinese black bean and garlic sauce
  • 1 tbsp grated fresh ginger
  • 1 tsp red chilli flakes
  • 2 cloves of garlic, minced
  • 125ml chicken stock
  • 1 tsp olive oil
  • ½ teaspoon sesame oil
  • Salt & pepper to taste


  1. Line the bottom of your bamboo steamer tray with a cabbage leaf to stop the food from sticking.
  2. Using a wok or pot that is large enough to snugly fit the steamer in; fill with 2 inches of water and heat without the steamer in until simmering.
  3. In a saucepan heat the olive and sesame oil over a medium heat then add the garlic and ginger and cook for 1 minute. Stir in the black bean sauce and chilli flakes and cook for 5 minutes. Remove from the heat and stir in the chicken stock. Put to one side.
  4. Season the salmon fillets with salt and pepper and place onto the cabbage leaf in the steamer basket. Spoon over the black bean mixture then place the steamer over the boiling water. Cook for 10-12 minutes or until the salmon flakes easily with a fork.