Steamed Salmon Fillet (IDDSI Level 5) | IDDSI Level 5 Care Food Recipe

IDDSI Level 5 | 20 minutes | Easy

Ingredients (1 serving)

• 150g salmon fillet (boneless and skinless, approximately 2cm thick)
• A small amount of ginger, julienned
• 1 spring onion, julienned
• 1 tsp light soy sauce
• A few drops sesame oil
• 1 tbsp rice wine or water
• A pinch of salt

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

• United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
• United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
• Canada: T&T Supermarket (national chain), local Asian markets
• Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
• Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
• Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)

Fresh white fish fillets (tilapia, sea bass, cod): available at most East Asian fishmongers; frozen fillets at H Mart, T&T, and Wing Yip.

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Method

1. Pat the salmon fillet dry with kitchen paper
2. Season lightly with salt; leave to rest for 5 minutes
3. Lightly oil a heatproof steaming plate; place the salmon on it
4. Top with ginger julienne and drizzle over the rice wine
5. Place the plate in a steamer over boiling water; steam on high heat for 8–10 minutes (adjust for fillet thickness)
6. Remove from the steamer; pour away excess liquid from the plate
7. In a small saucepan, heat the light soy sauce and sesame oil until just hot
8. Drizzle the hot sauce over the fish and top with spring onion julienne
9. Test the texture (see Texture Test below)
10. Use a fork to flake the salmon into small pieces no larger than 1.5cm each; remove any pin bones discovered during flaking

Bone Removal — Critical Step

Zero tolerance: After steaming, run a fingertip gently along the centre line of the fillet to detect any hard points (possible pin bones). Remove each one with tweezers and repeat the check. The risk of choking on a fish bone is very high for dysphagia patients — this step must not be skipped.

Cultural Note

Steamed fish is central to Cantonese cooking — clean flavour, minimal oil, and respect for the ingredient. Salmon, while not a traditional Cantonese fish, has become a popular everyday choice in Hong Kong households and is widely available. Its natural fat content keeps the flesh moist and tender after steaming, which is an advantage in dysphagia care where dryness is a common hazard.

Texture Test

Fork pressure test: Passes Level 5 — the cooked salmon flakes apart with gentle fork pressure; each flake can be mashed against the palate with the tongue, with no chewing required. The fish should not be rubbery or resistant.

Size check: After flaking, confirm no piece exceeds 1.5cm. Continue flaking any larger pieces with the fork before serving.

Moisture check: The fish should appear moist and glossy, not dry or crumbly. If the surface looks dry, spoon a little of the steaming juice over the flaked fish to moisten before serving.

Notes

• Bone removal is the highest priority: Even if a boneless fillet was purchased, always re-check manually after steaming
• Do not over-steam — salmon that is dry and flaky does not hold moisture well and may be harder to swallow safely; test at 8 minutes
• Remove ginger julienne and spring onion before serving — they are not suitable for Level 5 (wrong texture)
• Confirm the drizzled sauce is not scalding before serving

Nutrition

Approximately 250 kcal per serving, 25g protein, rich in Omega-3 fatty acids (EPA and DHA), which support cardiovascular and cognitive health. Salmon also provides generous amounts of vitamin D and vitamin B12 — important for bone health and neurological function, particularly in elderly patients who are often deficient in both.