Chinese style Steamed Wild Alaska Salmon

Steamed Wild Alaska Salmon, Chinese-Style

Serves 2


300ml (½ pt) vegetable stock
2 tbsp soy sauce
1 garlic clove, crushed
1 tsp grated fresh root ginger
½ tsp Chinese five-spice powder
4 spring onions, finely sliced
1 small red pepper, deseeded and thinly sliced
2 celery sticks, thinly sliced
Handful of beansprouts
2 heads pak choi, roughly shredded
2 x 100-150g (4-6oz) fillets wild Alaska salmon
Salt and freshly ground black pepper


1. Pour the vegetable stock into a wok or sauté pan. Add the soy sauce, garlic, ginger, Chinese five-spice powder and all the vegetables. Bring up to simmering point
2. Lay the salmon fillets on top of the vegetables and put a lid on top, or cover with a sheet of foil. Cook for 6 to eight minutes, or until the fish is done. The flesh will be opaque and should flake easily when tested with a fork
3. Taste the broth, seasoning with salt and pepper if needed, or add a little more soy sauce. Ladle into warm bowls and serve at once