← Back to Search Results
steaming Asian, Chinese
Hot and Sour Salmon with Greens Recipe-2628

Photo by: Joseph De Leo
Comments: 0


Since salmon is a slightly oily fish, it plays beautifully against the clean flavors of ginger, scallion, and bok choy. For me, there’s nothing more soothing than tender, cooked cabbage; it is often prescribed in China for relieving stomach pain.

Yield: 6 servings


  • 2½ pounds baby bok choy or bok choy, stem ends and leaf tips trimmed
  • 8 to 9 whole scallions, ends trimmed, cut into thin julienne slices on the diagonal
  • 3 heaping tablespoons fresh ginger cut into very thin julienne shreds


  • 6 tablespoons soy sauce
  • 3½ tablespoons Chinese black vinegar or Worcestershire sauce
  • ¼ cup sugar, or to taste
  • 2 tablespoons minced garlic
  • 6 salmon steaks, about 6 ounces each


1. Trim the tough outer leaves from the bok choy and discard. Rinse the stalks and leaves and drain. Cut the stalks in half lengthwise. Cut the halves diagonally into 2-inch sections. In a bowl, toss the scallions and ginger with the bok choy sections. Arrange on a heatproof platter.

2. Mix the ingredients of the Dressing, and pour into a serving bowl.

3. Preheat the oven to 450°F. Place the salmon steaks on top of the greens. Pour into a roasting pan several inches of water and heat until boiling. Carefully place the platter of salmon and vegetables on top of a rack or steamer tray in the roasting pan. Cover the top of the pan tightly with aluminum foil. Bake 7 to 9 minutes, or until the fish is cooked.

4. Serve the salmon from the heatproof platter or arrange the steamed vegetables and salmon on serving plates. Spoon some of the dressing on top and serve with steamed rice.

© 1999 Nina Simonds

Nutritional Information

Nutrients per serving (% daily value)

438kcal (22%)
1349mg (56%)
23g (36%)
5g (26%)
94mg (31%)
432mcg RAE (14%)
98mg (163%)
246mg (25%)
3mg (18%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cook-with-jamie Cook with Jamie
by Jamie Oliver
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
lidias-italy Lidia's Italy
by Lidia Bastianich
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-sweet-life The Sweet Life
by Kate Zuckerman
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
a-new-way-to-cook A New Way to Cook
by Sally Schneider
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
martin-yans-china Martin Yan's China
by Martin Yan

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?