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

Where to Buy in Hong Kong

Salmon fillets are available at PARKnSHOP, Wellcome, city’super, and wet market fishmongers. Choose fillets clearly labelled “boneless and skinless” to minimise bone removal risk at home. city’super and PARKnSHOP Select stock Norwegian and Chilean salmon fillets of consistent quality. If purchasing from a wet market, ask the fishmonger to remove all bones and skin before wrapping.

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.