Teo Chew Steamed Salmon with Brown Rice Vermicelli

Hop over to participate on 3… yes THREE! birthday giveaways for Saponifist Homemade Soap, Design Mantic Namecard Design & Lilla Rose Hair accessories.

I’m so bad at taking pictures especially at night. Proof below. Or every single post on here. Haha. Forgive me if your eyes hurt from looking at these. For the others who are less discerning (like myself), Welcome, Welcome!!

Sorry. I was feeling particularly bad about the picture qualities of my website today. Let’s move on.

Speaking about quality (cool segway there, Jayne), salmon is the best fish! That might be the exaggeration but I’ve cooked salmon so much and in so many different dishes that it’s high up on our Favourites List when it comes to fish. If you’re as into salmon as we are, I’ve listed the few salmon recipes I’ve shared here. 🙂

I’ve made this same style of steamed fish before: Steamed Pomfret with Salted Vegetables (Chew Zhao Zheng). This is a different take, using a different fish and oh soooooo good!

This rendition, however, consists of: Brown Rice Vermicelli, Salmon Fillets, Ginger, Garlic, Salted Fish, Pickled Plums, Shitake Mushroom, Tomato, Oil, Pepper & Water!
Teo Chew Steamed Salmon with Brown Rice Vermicelli 1

Everything nice and sliced!
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The vermicelli at the bottom to soak up all the juices and flavour.
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Especially the wonderful sweetness of the salmon. 
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After the steaming, garnish with some curled spring onions, fried ginger strips and fried garlic.
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This is a full meal in a bowl.
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The noodles were cooked just nice with some chew and soaked full of salmon oils and flavour.
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I think this is a brilliant way to ensure every drop of salmony goodness is sopped up.
Teo Chew Steamed Salmon with Brown Rice Vermicelli 8

Omega-3, no?


“But he said, Yea rather, blessed are they that hear the word of God, and keep it.” (Luke 11:28)

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Teo Chew Steamed Salmon with Brown Rice Vermicelli
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Teo Chew
Serves: 4
  • 2 Salmon Fillets, boneless
  • 1 thumb-size Ginger, peeled
  • 3 cloves Garlic, sliced thinly
  • 3 tbsp Oil
  • 1 inch Salted Fish (optional) - Sub with 1 tbsp Fish Sauce
  • 2 Sour Pickled Plums, seeded (reserve 1 tbsp pickling liquid)
  • 6 dried Shitake mushrooms, reconstituted (can use fresh)
  • 1 tomato, cut into wedges
  • ¼ cup Water
  • 3 oz (60-70gms) Brown Rice Vermicelli, soaked in water until softened & drained
  • pinch of ground Black Pepper
  • 2-3 Spring Onions, sliced into strips & soaked in cold water
  1. Skin the salmon and set aside.
  2. Slice ½ the ginger into coins and the other ½ into thin strips.
  3. Heat a frying pan to MED HIGH. Fry ginger strips till golden brown & strain out. Fry garlic slices until golden & strain out. Lastly, fry salmon skin until crispy. Set aside. Reserve oil.
  4. In a heat-proof deep bowl, lay noodles at the bottom.
  5. Top with broken up salted fish slice or fish sauce, plums, shitake, ginger coins & water.
  6. Lay salmon fillets over.
  7. Arrange tomato wedges around. Pour reserved oil from frying ginger & plum pickling liquid over fish. Sprinkle on pepper.
  8. Bring steamer to a boil. Place bowl onto steaming rack & steam on HIGH heat for about 15 mins, or until fish is cooked through.
  9. If needed, add a tbsp soy sauce over for more savouriness.
  10. Garnish with broken fried salmon skin, fried ginger strips & garlic as well as spring onions.
  11. Serve hot!

** This post was added to Easy to Cook Meals blog. Please join us in Cunning Ladies’ Friday Party.


  1. Jayne, found you at Missing Lokness blog. I want to invite you to my Cunning Ladies’ Friday Party. The theme is My Popular Post. Please join us.http://easytocookmeals.com/cunning-ladies-friday-party-3-my-popular-post/

  2. Love this simple and healthy dish. I can eat this a few times a week and be a happy camper! 😉

  3. mmm, one of my favourite style for steam fish. A good balance of flavors with sweet, sour and salty. yum yum

  4. Food photography is really difficult , I am currently discourage of how my pictures are not at par with how I want them to be. Well, life goes on and keep on learning I guess. I love salmon and thank you for sharing.

    • It’s hard for me to get professional looking pics because all I have is my camera phone. But then, I always remind myself that this is my space to learn and share my passion. I don’t have to have perfect pictures. 🙂 Wish you all the best in your food photography journey!

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