Ingredients for Steamed Fish With Black Bean Sauce
- White Fish Fillets
- Fermented Black Beans
- Green Onions
- 1 tablespoon grated ginger
- 1 teaspoon sugar
- Sherry Wine
- Light Soy Sauce
- Peanut Oil
- 2 tablespoons chopped cilantro
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How to Make Steamed Fish With Black Bean Sauce
- If using a whole fish, make 3 deep diagonal slashes on each side of the fish.
- Finely chop 1/4 cup fermented black beans.
- Place half of the chopped black beans, 2 chopped scallions, and 1 tablespoon grated ginger on a heatproof plate suitable for steaming.
- Place the fish fillets (or whole fish) on top of the black bean mixture.
- Sprinkle 1 teaspoon sugar over the fish. Pour 1 tablespoon rice wine or sherry, 1 tablespoon soy sauce, and 1 teaspoon sesame oil over the fish.
- Cover the fish with the remaining chopped black beans, scallions, and ginger.
- Prepare your steamer. For electric woks, create a platform using chopsticks to elevate the plate above the water.
- Place the plate of fish in the steamer over briskly boiling water. Cover and steam for 10 minutes for thick fillets, 20 minutes for a whole fish, or less than 10 minutes for thinner fillets.
- Check if the fish is cooked: fillets should flake easily, and a chopstick should pierce the gill area of a whole fish easily.
- Remove the fish to a serving platter and garnish with 2 tablespoons chopped cilantro.
- Serve immediately over steamed jasmine rice. Spoon the black bean sauce generously over the fish and rice.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
6g
Fat
3g
Carbs
0g
