Steam Trout Head With Black Bean Fermented Sauce Recipe

Follow this recipe together with Chef Jimmy and wow your family this Chinese New Year!

Norwegian fjord trout is generally smaller than salmon even though it has a similar silver-coloured skin. It is also perfect to eat it raw, marinated and lightly cooked dish.


  • 1 whole salmon head, cut into 2
  • 2 tbsp salted fermented soya bean, wash and soak
  • 1 tbsp black fermented soya bean, soak
  • 2 red chillies, chopped
  • 10 garlic cloves, chopped
  •  200g spring onion, chopped
  • 2 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 100g ginger, chopped
  • 3 tbsp oil
  • Sugar, salt and pepper to taste
  • 300ml chicken stock
  • 1 tbsp potato starch


  1. In a pan or wok sauté garlic, ginger until fragrant.
  2. Add black and salted soya beans, cook until soft. Season with oyster sauce, sesame oil and stock, bring to a simmer.
  3. Adjust seasoning and then add chopped chili.
  4. Thicken the sauce by adding potato starch.
  5. Cut salmon head into half and steamed with some ginger for 10 minutes.
  6. Remove and pour away water.
  7. Spoon sauce over fish and garnish with spring onion.