We Chinese prefer no more than a few hours to elapse between the catching and cooking of fish. Indeed, in many markets in southern China and Hong Kong, fish are sold live. You can select the fish of your choice while it swims around in special glass tanks and then take it home or to a restaurant to be cooked. Serve this truly quick and elegant dish as part of a main course, accompanied by an easy vegetable dish and rice, or as a starter. Sea bass or plaice fillets can be substituted.




Recipe Provider

mr ken_hom_obe

Mr Ken Hom O.B.E.

Ingredients: (Serves 4)

  • 450g (1lb) fresh salmon fillets

  • 2 tsp salt

  • ½ tsp freshly ground white or black pepper




  • 6 tbsp coarsely chopped spring onions

  • 1 tbsp finely chopped fresh root ginger*

  • 1½ tbsp groundnut oil

  • 2 tsp sesame oil






  • Rub the salmon fillets with half the salt and the pepper. Bring 600ml (1 pint) of water to a simmer in a frying pan. Add the salmon, simmer for 2–3 minutes, cover tightly and turn off the heat. Let stand for 8 minutes.

  • To make the sauce, combine the spring onions, ginger and remaining salt in a small bowl. In a small pan, combine the oils and heat to smoking point.

  •  Remove the salmon from the water and place on a plate. Scatter over the spring onion mixture, then pour over the hot oils and serve.


* Special Touches:

Peeled fresh root ginger can be stored in a glass jar, covered in rice wine or sherry, and sealed. It will keep for several months, and has the added benefit of producing a flavoured wine that can be used in cooking.



Ken Hom, 2012.  100 Easy Chinese Suppers.  Ebury Publishing, £7.99.









mr ken_hom_obe



  • 新鮮三文魚魚柳(去骨魚片) 450 克 / 1 磅

  • 鹽 2 茶匙

  • 現磨白或黑胡椒粒 ½ 茶匙





  • 粗蔥粒 6湯匙

  • 細細切碎的新鮮薑粒 1 湯匙*

  • 花生油 1½ 湯匙

  • 麻油 2 茶匙





  • 用一半的鹽和所有胡椒粒搽在魚柳上。在煎鍋裏放入 600 毫升(1 品脫)清水,燒至即將沸騰時放入魚柳。以文火煮 2-3 分鐘後,蓋緊鍋蓋,熄火放置 8 分鐘。


  • 準備醬汁:用一個小碗將蔥粒、薑粒和剩餘的鹽混合。用小鍋將花生油與麻油混合,加熱至冒煙。

  • 將魚柳從水中取出,放到碟上,撒上混合好的薑蔥粒,澆上熱油即可上桌。


* 特殊風味:




譚榮輝《100 款簡單中式晚餐》(Ken Hom, 100 Easy Chinese Suppers), Ebury Publishing 2012 年 1 月出版,£7.99。